Flank Steak Salad

• 2 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 3 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1 beef flank steak (2 pounds)
• 2 tablespoons plus 2 teaspoons white vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon ketchup
• 3 tablespoons chopped onion
• 1 tablespoon sugar
• 1 small garlic clove, peeled and halved
• 1/2 teaspoon minced fresh gingerroot
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons canola oil
• 1 bunch romaine, torn
• 1 cup grape tomatoes

1. In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight.
2. Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes. To serve, thinly slice across the grain.
3. Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream.
4. Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.

lime juice, soy sauce, garlic, fresh gingerroot, white vinegar, soy sauce, ketchup, onion, sugar, garlic, fresh gingerroot, salt, pepper, canola oil, romaine, grape tomatoes

Taken from www.tasteofhome.com/recipes/flank-steak-salad/ (may not work)