Grilled Thai Beef Salad

Made by: Marné

1 lb top-round London broil or flank steak, about 1 to 1 1/2 inches thick, cut into thin slices

3 Tbsp lime juice, divided

3 Tbsp soy sauce

3 Tbsp canola oil

2 Tbsp brown sugar

1 tsp minced garlic

1 1/2 tsp minced ginger

1 1/2 tsp red curry paste

1/2 head red leaf lettuce

green onions

cucumbers

1/2 cup cilantro

1 cup basil leaves

Combine 1 Tbsp of lime juice, soy sauce, oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into a ziplock bag. Add meat slices. Add the remaining 2 Tbsp lime juice to the bag. Seal tightly, marinate for 4 hours to overnight. Save the rest of the mixture for dressing the salad.

Grill steak slices on medium-high heat, for just a few minutes on each side, or until desired doneness.

Combine vegetables and herbs in a salad bowl and coat with dressing. Place steak on top and enjoy!

Recipe from FoodNetwork.com, via an aunt.