Ingredients:

For the Marinade/Dressing

3 tablespoons olive oil
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon red wine vinegar
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons Huy Fong Chili Garlic Sauce
1 teaspoon ground cumin
2 cloves of garlic, minced

1 1/2 pounds of flank steak, lightly scored

For the Salad (assemble just before grilling the steak)

1 red onion, thinly sliced
1 pint of cherry tomatoes, halved
1 English cucumber, halved and thinly sliced
1 cup of julienned carrots (a mandolin slicer is great for this!)
4 cups of torn romaine lettuce (I used mixed greens)

Optional Additions

Toasted sesame seeds
Roasted unsalted peanuts
Avocado
Chopped scallions
Thai basil
Mint

Instructions:

For the steak- Combine all of the marinade ingredients in a large bowl and whisk to combine. Remove half of the marinade to a small bowl and reserve for dressing your salad. Pour the remaining marinade into a large seal-able plastic bag and add your steak. Seal tightly and toss to coat. Marinate in the refrigerator for up to 12 hours (I did 5 hours). Remove the steak and throw away the bag with the marinade.

Preheat your grill. Grill the steak to medium rare and allow to rest 5 minutes on a board. Slice thinly across the grain.

For the salad- layer your greens, cucumber, onion, tomatoes, and carrots on a large platter or on individual plates.

To assemble- place your steak slices on top of the prepared salad and thinly drizzle with the reserved marinade/dressing. Add additional garnishes such as scallions, roasted unsalted peanuts, avocado, Thai basil or fresh mint.