Thai beef on a bed of crispy lettuce with a green tomato tangy dressing.
1 tbsp. brown sugar
2 tbsp. fresh lime juice
2 tbsp. low-sodium soy sauce
2 tsp. peanut oil
2 tsp. chile paste with garlic (such as sambal oelek)
2 tsp. grated peeled fresh ginger
2 tsp. Thai fish sauce (such as Three Crabs)
3 tbsp. brown sugar
1 tbsp. grated peeled fresh ginger
1 tbsp. low-sodium soy sauce
1 tbsp. Thai fish sauce (such as Three Crabs)
2 garlic cloves, minced
1 (1 1/4-lb.) flank steak
4 cups chopped romaine lettuce
2 3/4 cups halved Green Grape tomatoes (about 12 oz.)
3/4 cup thinly sliced radishes
1/2 cup thinly sliced seeded peeled cucumber
1/4 cup vertically sliced red onion
1 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh mint
Dressing: combine the first 7 ingredients in a bowl, stirring well, and set aside.
To prepare salad, combine 3 tbsp. 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.
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.
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.