Thai Beef Salad

Steak/Marinade

1 lb flank steak

1/3 cup of low-sodium soy sauce

1/4 cup of rice wine vinegar

1 tablespoon chili sauce

Salad

6 cups of romaine lettuce, torn into bite-sized pieces
2 tomatoes, sliced
3 green onions, sliced diagonally
1/3 cup fresh mint leaves, chopped
1/4 cup of fresh cilantro, chopped



Dressing:
1/3 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
2 Tbsp brown sugar
1 Tbsp soy sauce, low sodium
1 Tbsp water
1 Tbsp fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, seeded and minced (you can leave seeds for more spice)



Directions
Preheat grill or broiler.
Prepare marinade by mixing together the soy sauce, rice wine vinegar and chili sauce. Place in a plastic container with the flank steak and let marinate for at least one hour.

Dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.

Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook 3-4 minutes on each side for medium rare or longer until desired degree of doneness. Cover with foil and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces.

Prepare salad mixture (lettuce, tomatoes green onion, cilantro and mint leaves).
Combine salad mixture, steak and dressing in a large bowl, tossing to coat.