Thai Steak Salad


• 1 pound flank steak
• 3 T lime juice, divided
• 3 T olive oil
• 1 t minced garlic
• 1 ½ minced ginger
• ½ head lettuce, torn
• 3 shallots, thinly sliced and divided
• ½ cup cilantro leaves, rinsed and dried
• 1 cup basil leaves, sliced into ribbons


Rinse and pat the meat dry and place in a glass dish. Mix together 1 T of lime juice, olive oil, garlic and ginger. Pour half the mixture over the meat. Add the remaining 2 T of lime juice to the meat. Cover and marinate at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated to dress the salad.

Heat the grill or grill pan and brush with olive oil. Grill the steak until medium-rare, about 5 minutes each side and let it rest until it comes to room temperature. Slice it thinly against the grain.

Combine the lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving some of the shallots. Add the reserved dressing and toss to coat. Divide among 4 plates and garnish with reserved shallots.