1 lb top-round London broil or flank steak, 1 to 1 1/2 inches thick
3 TBS lime juice, divided
3 TBS low-sodium soy sauce
3 TBS canola oil
2 TBS dark brown sugar
1 clove garlic, minced (about 1 teaspoon)
1 1/2 tsp peeled and minced fresh ginger
1 1/4 tsp chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)
3 shallots, thinly sliced (about 1/2 cup), optional
1/2 cup coarsely chopped fresh cilantro leaves
1/2 to 1 cup fresh basil leaves, sliced into ribbons
Place meat in a Zip-loc bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger and chili-garlic sauce. Pour half of the mixture into the bag with the meat. Add the remaining 2 tablespoons of lime juice to the bag. Seal tightly and marinate the meat in the refrigerator for at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.
Coat the grill grate or grill pan with cooking spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of doneness. Let the meat rest for 5 minutes until room temperature, then slice thinly against the grain.
Combine the lettuce, shallots, cilantro, basil and beef in a large salad bowl. Add the reserved dressing and toss to coat.
Source: The Food You Crave - Ellie Krieger