Thai Beef Salad

Ingredients

• 2 tablespoons brown sugar 
• 2 tablespoons chili paste depending on your taste pref with garlic
• 1.3 cups cucumber english thinly sliced
• 1.5 pound flank steak trimmed
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons mint leaves fresh chopped
• 2  garlic clove minced
• 0.5 cup juice of lime fresh
• 4  plum tomatoes cut into 6 wedges
• 1.5 cups onion red vertically sliced
• 6 cups the of 1 cos lettuce 
• 2 tablespoons thai fish sauce 

Equipment

• bowl
• frying pan
• grill
• broiler
• ziploc bags
• broiler pan

Directions

1. Prepare grill or broiler.
2. Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside.
3. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once.
4. Remove steak from bag; discard marinade.
5. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
6. Let stand 5 minutes.
7. Cut steak diagonally across grain into thin slices.
8. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
9. Add onion; saut 3 minutes.
10. Add tomatoes; saut 2 minutes.
11. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.