Thai Beef and Green Grape Tomato Salad

Ingredients

• Dressing:
• 1 tablespoon brown sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons peanut oil
• 2 teaspoons chile paste with garlic (such as sambal oelek)
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons Thai fish sauce (such as Three Crabs)
• Salad:
• 3 tablespoons brown sugar
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Thai fish sauce (such as Three Crabs)
• 2 garlic cloves, minced
• 1 (1 1/4-pound) flank steak
• Cooking spray
• 4 cups chopped romaine lettuce
• 2 3/4 cups halved Green Grape tomatoes (about 12 ounces)
• 3/4 cup thinly sliced radishes
• 1/2 cup thinly sliced seeded peeled cucumber
• 1/4 cup vertically sliced red onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh mint

Preparation

1. 1. To prepare dressing, combine the first 7 ingredients in a bowl, stirring well, and set aside.
2. 2. To prepare salad, combine 3 tablespoons brown sugar and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 4 to 6 hours, turning bag occasionally.
3. 3. Prepare grill.
4. 4. Remove steak from bag, and discard marinade. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; cut steak diagonally across grain into thin slices.
5. 5. Combine lettuce and remaining ingredients in a large bowl. Add dressing; toss gently to coat. Arrange about 1 1/2 cups lettuce mixture on each of 5 plates; top each serving with about 3 ounces steak.