For the marinade and dressing
- 3 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons canola oil
- 1 1/2 to 2 tablespoons firmly packed dark brown sugar
- 1 clove garlic, minced (about 1 teaspoon)
- 1 1/2 teaspoons peeled and minced fresh ginger
- 1 1/4 teaspoons red curry paste or chili-garlic sauce
For the salad
- 1 pound top round London broil or flank steak
- Canola oil
- 1/2 head red-leaf lettuce, torn (about 5 cups lightly packed) or mixed lettuces
- 3 shallots, thinly sliced (about 1/2 cup)
- 1/4 to 1/2 cup coarsely chopped fresh cilantro leaves
- 1 cup fresh basil leaves, sliced into ribbons
- 1/2 marinade and dressing mixture
Make the marinade and dressing
- In a bowl, whisk together 1 tablespoon of the lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste or chili-garlic sauce. Pour half the mixture into a resealable container and reserve as the dressing. What remains in the bowl is the marinade.
- Rinse the steak and pat it dry. Place it in a resealable plastic bag or a glass baking dish and pour the marinade over the steak. Add the remaining 2 tablespoons lime juice to the bag. Seal or cover and refrigerate, turning the meat occasionally, for at least 4 hours or up to overnight.
Make the grilled Thai beef salad
- Coat a grate or a grill pan with oil and preheat over medium-high heat until hot. Cook the steak until the desired degree of doneness, 3 to 5 minutes per side for medium-rare depending on the thickness. Let rest for at least 5 minutes. Thinly slice the steak on the diagonal against the grain.
- Combine the lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and steak in a large serving bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the shallots.