This is one of my newer recipes that we have been enjoying so much at my house. It’s become our Sunday night staple!
When making the marinade/dressing, taste-test it a few times to help ensure that it’s to your liking. Every time I make it, I tweak the ratios of oil, vinegar and brown sugar/honey slightly and it still comes out great. I make enough beef so that I can have another salad with it the next day at lunch.
1-1.25 lb flank steak
3 Tbsp fresh lime juice
2 Tbsp rice wine vinegar
2 Tbsp sesame oil
1 Tbsp soy sauce
1 clove garlic, minced
2 tsp grated ginger
1 Tbsp brown sugar (or honey/agave)
1 tsp red curry paste
1 head Bibb lettuce
½ cup shopped scallions (whites and greens)
¼ cup each, chopped cilantro, mint and basil (or any combination of the three)
2 Tbs sesame seeds toasted or peanuts, chopped (optional)
Rinse and pat meat dry. Place in Zip-Lock bag.
Whisk together lime juice, vinegar, oil, soy sauce, garlic, ginger, brown sugar and curry paste. Pour half of the mixture into the bag with the beef and marinate for 12-48 hours, turning occasionally. Reserve the remaining marinade in refrigerator as it will be used as a salad dressing.
Take steak out of the refrigerator 30 minutes before grilling. Heat the grill then grill steak on medium or high heat about 5-7 minutes per side, depending upon how you prefer your beef cooked. Let rest for 5 minutes before slicing thinly.
Wash and clean lettuces and chop the fresh herbs. Place all greens in large salad bowl with chopped scallions and toss with remaining dressing. If your salad is particularly large, you can stretch the dressing by adding more rice vinegar and sesame oil.
Serve thin slices of beef on top of salad and top with either toasted sesame seeds or chopped peanuts, if desired.