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Rinse and pat the meat dry. Place in a sealable plastic bag or small
glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown
sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the
remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at
least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to
dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5
minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly
against the grain.
Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots
for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish
with reserved sliced shallots.
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