Grilled Thai Beef Salad

It's been a hot minute since I've been here. Life. Covid. I've been cooking, taking pictures, eating, just not posting. Anyway....I made this the other night. Wasn't sure if Bob would like it or not since he doesn't like spicy food but this was good, just a bit of heat but not too much. It's on the "will make this again" list.

Grilled Thai Beef Salad
serves 4

1 lb top round London broil or flank steak

3 Tbsp lime juice
3 Tbsp low-sodium soy sauce
3 Tbsp canola oil
2 Tbsp packed dark brown sugar
1 clove garlic, minced (about 1tsp)
1 1/2 tsp peeled & minced fresh ginger
1 1/4 tsp red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 5 cups lightly packed)*
3 shallots, thinly sliced (about 1/2 cup)
1/2 c coarsly chopped fresh cilantro leaves
1 c fresh basil leaves, sliced into ribbons

Place the meat in a sealable plastic 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 red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons 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.

Prepare your grill - get the charcoal going or preheat a gas grill on medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side. Let rest for 5 minutes until room temperature, then slice thinly against the grain.

Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.

* I used a spring mix lettuce that our store had.

from "The Food You Crave" by Ellie Krieger