Thai Steak Salad

This salad is full of flavor and the steak makes it hearty enough for dinner. Big Hit!

3/4 cup lime juice
1/2 cup cilantro (chopped)
2 tbsp dark brown sugar
2 tbsp chili paste with garlic ( found in the Asian section of the super market)
2 tbsp Thai fish sauce (also in the Asian section)
2 garlic cloves, minced
1 (1 1/2 lb) London Broil Steak or Flank Steak
1 cup cherry tomatoes cut in half
1 1/2 cups sliced red onion
6 cups mixed greens
1 cup sliced cucumber
1/4 cup chopped fresh mint

1. Preheat broiler, grill pan, or start outdoor grill.
2. Combine lime juice, cilantro, sugar, chili paste, fish sauce, and garlic. Stir until sugar dissolves, pour half mixture into a large zip lock bag. Reserve the other half for later. Add steak to bag and seal. Marinate in refrigerator for 10 minutes. Make sure to turn the steak over after 5 minutes. to marinate both sides. Remove steak from bag and place on grill coated in cooking spray. Grill about 6 minutes on each side and let stand a few minutes before you cut it. Slice steak thinly across the grain.
3. Heat large skillet over medium-high heat. Coat pan with cooking spray. Saute red onion for about 4 minutes then add tomatoes, saute another 2 minutes. Remove from heat. Add salad greens, cucumber, and mint into a large salad bowl. Add onion mixture and toss. Place salad on plates. Top with slices of steak and drizzle a couple tablespoons of the reserved lime mixture over the top.

Serves 6
Win's Husband Rating: 9