Grilled Thai Beef Salad

I have been trying to eat healthier meals and from looking back on past recipes, I tend to make a lot of fatty meals. So I have a few new recipes I want to try out and I hope M is willing to eat them too. He has maybe 5-10 lbs to lose, if you times his by 5-6, you have what I WANT to lose, not NEED to lose. Bleh, men.

This wasn't too bad. It needs a little something more to the salad... cucumbers? Carrots? Bean sprouts maybe? I dunno, but it lacked some UMPH. The broil was a bit chewy and it was cooked medium. I knew I should have bought flank but the broil was buy one get one free. The dressing was pretty good, but the meat was lightly flavored after a overnight marinade. I would try this again, but adding more to the salad and different seasoning on the steak.

Ingredients:

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon 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 red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Directions:

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, 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 in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

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

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