Thai Beef Salad

Ingredients

• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons chile paste with garlic
• 2 garlic cloves, minced
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking spray
• 1 1/2 cups vertically sliced red onion
• 4 plum tomatoes, each cut into 6 wedges
• 6 cups torn romaine lettuce
• 1 1/4 cups thinly sliced English cucumber
• 2 tablespoons chopped fresh mint

Preparation

1. Prepare grill or broiler.
2. Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
3. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.