Thai Beef Salad

• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons chili paste with garlic
• 2 garlic cloves, minced
• 1 (1 1/2 lb) flank steaks, trimmed
• cooking spray
• 1 1/2 cups vertically sliced red onions
• 4 plum tomatoes, each cut into 6 wedges
• 6 cups torn romaine lettuce
• 1 1/4 cups thinly sliced English cucumbers
• 2 tablespoons chopped of fresh mint

1. Heat grill or broiler.
2. Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.
3. RESERVE half of this mixture for use later.
4. Combine other half of lime mixture and steak in a large zip-loc bag.
5. Seal and marinate in refrigerator for about 10 minutes, turning once.
6. Remove steak from bag; DISCARD MARINADE.
7. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
8. Let stand 5 minutes.
9. Cut steak diagonally across the grain into thin slices.
10. Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.
11. Divide salad evenly among 6 plates.
12. Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.

lime juice, fresh cilantro, brown sugar, fish sauce, chili paste, garlic, flank steaks, cooking spray, red onions, tomatoes, torn romaine lettuce, cucumbers, mint

Taken from www.food.com/recipe/thai-beef-salad-75166 (may not work)