Thai Beef Salad
1/2 c fresh lime juice
1/4 c chopped fresh cilantro
2 T brown sugar
2 T Thai fish sauce
2 T chile paste with garlic (This is spicy so use half if you prefer milder food)
2 garlic cloves, minced
1 (1 1/2-pound) flank steak or top round steak, trimmed
1 1/2 c vertically sliced red onion
4 plum tomatoes, each cut into 6 wedges
6 c torn romaine lettuce
1 1/4 c thinly sliced English cucumber
2 T chopped fresh mint
Prepare grill or broiler.
Combine the 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 for 10 minutes, turning once. Remove steak from bag; discard marinade.
Place steak on a grill or a broiler pan coated with cooking spray; cook 6 minute on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 3 minutes. Add tomatoes; saute 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. divide salad evenly among six plates. Top each serving with 3 ounces of steak and drizzle with 1 T of the reserve lime mixture.
Thai Beef Salad is good served with Coconut Rice:
Bring 1/2 c water, 1/4 t salt, and 1 (14-ounce) can light coconut milk to a simmer in a medium saucepan. Add 1 c jasmine rice, cover and simmer for 20 minutes or until liquid is absorbed.
From Cooking Light Magazine