Grilled Thai Beef & Greens Salad

Meili craves this ... always.

Grilled Thai Beef Green Salad
1 pound flank steak or top-round London Broil (I've used a pack of petite sirloin steaks), about 1 to 1 1/2 inches thick
3 tablespoons lime juice, divided into 1 and 2 tablespoons
3 tablespoons soy sauce (low-sodium)
3 tablespoons canola oil
2 tablespoons brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head Romaine lettuce, torn (about 6 cups)
2-3 green onions, thinly sliced (about 1/3 cup) + more for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Rinse and pat meat dry. Place in a plastic bag or glass dish. 

In a medium bowl, combine 1 tablespoon of the lime juice, all the soy sauce, canola 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 meat 4-24 hours, turning occasionally. Reserve the rest of the mixture in the fridge to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, 135-140˚, about 5 minutes per side. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, green onions, cilantro, basil and beef in a salad bowl. Add the reserved dressing and toss to coat. Garnish servings with extra green onions.