Grilled Thai Beef Salad

• 34 lb flank steak, fat trimmed off
• 14 teaspoon salt
• 1 14 cups carrots, shredded
• 3 tablespoons soy sauce
• 3 tablespoons water
• 3 tablespoons lime juice
• 1 tablespoon ginger, minced
• 1 serrano chili, seeded and chopped
• 3 cups romaine lettuce, shredded
• 12 cucumber, thinly sliced
• 1 red bell pepper, seeded and sliced
• 34 cup of fresh mint, chopped
• 12 cup red onion, thinly sliced

1. Grill steak until it has an internal temperature of 145F for medium-rare.
2. Let steak stand for 5 minute before slicing thinly against the grain.
3. Place 1/4 cup carrot,soy sauce, water, lime juice, ginger, and chilie in a food processor and process until carrots and chilie are very finely minced.
4. Mix together remaining carrots, steak, lettuce, cucumber, bell pepper, mint and onion.
5. Add processed dressing and serve.

flank steak, salt, carrots, soy sauce, water, lime juice, ginger, serrano chili, romaine lettuce, cucumber, red bell pepper, mint, red onion

Taken from www.food.com/recipe/grilled-thai-beef-salad-219542 (may not work)