- 1 pound top-round London broil or flank steak, 1 to 1½ inches thick
- 3 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons canola oil
- 2 tablespoons firmly packed dark brown sugar
- 1 clove garlic, minced (about 1 teaspoon)
- 1½ teaspoons peeled and minced fresh ginger
- 1¼ teaspoons red curry paste or chili-garlic sauce
- Cooking spray
- ½ head red-leaf lettuce, torn (about 5 cups lightly packed)
- 3 shallots, thinly sliced (about ½ cup)
- ½ cup coarsely chopped fresh cilantro leaves
- 1 cup fresh basil leaves, sliced into ribbons
- Rinse the meat and pat dry and place 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.
- Coat a grate or a 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 done ness. Let it 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.