• 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
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.