Thai Beef Salad with Cilantro-Lime Dressing

My inspiration for this recipe came from here.

1/2 cup fresh lime juice

1/4 cup chopped fresh cilantro

2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chile paste with garlic

2 garlic cloves, minced

2 avocados
1 (1 1/2-pound) flank steak, trimmed
1 1/2 cups vertically sliced red onion
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tablespoons chopped fresh mint

Prepare grill or broiler.

Combine first 6 ingredients, stirring until sugar dissolves;

Combine lime mixture and steak in a large zip-top plastic bag; seal. (I did mine in a large bowl, 10 minutes each side)

Remove steak; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Top each serving with 3 ounces steak; drizzle each serving with Cilantro-Lime Dressing: Recipe

2 jalapeno peppers, seeded and coarsely chopped

1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place the jalapeno pepper,

garlic clove,

and ginger

into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.



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