Grilled Asian Beef Salad

• 12 oz. flank steak
• 2 Tablespoons fish sauce
• 2 Tablespoons lime juice
• 2 Tablespoons hoisin sauce
• 4 teaspoons fresh ginger, grated
• 1 tablespoon sherry
• 1 clove garlic, minced
• 1/2 teaspoon Asian chili paste
• 1/2 teaspoon sesame oil
• 8 cups shredded lettuce
• 2 cups snowpeas, blanched and cooled
• 1 red pepper, slivered
• 1/2 English cucmber, sliced
• 1 cup beansprouts
• 1 Tablespoon Balsamic vinegar
• 1/2 teaspoon sugar
• 2 tablespoons oil

1. Combine fish sauce, lime juice, hoisin sauce, ginger root, sherry, garlic, asian chili paste and sesame oil. Marinate the steak for 8-24 hours in the above mixture.
2. Grill on medium high for 10 minutes. Cover and let rest for 10 minutes.
3. Make the dressing with the balsamic vinager,sugar and oil, wisked.
4. Toss the salad ingredients, lettuce, snow peas, red pepper, cucmber and bean sprouts. Plate the salad, drizzle the dressing over the salad.
5. Slice the steak into thin strips and divide onto the plated salad. Serve it up!

flank steak, fish sauce, lime juice, hoisin sauce, fresh ginger, sherry, clove garlic, asian chili paste, sesame oil, shredded lettuce, snowpeas, red pepper, beansprouts, balsamic vinegar, sugar, oil

Taken from www.epicurious.com/recipes/member/views/grilled-asian-beef-salad-1241136 (may not work)