Ingredients

• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1 to 2 tablespoons fish sauce
• 1 tablespoon water
• 1 teaspoon Thai chili paste
• 1 - 1 pound flank steak
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Cooking spray
• 3 cups sliced romaine lettuce
• 1 cup diced cucumber
• 1 cup red bell pepper strips
• ¾ cup thinly sliced red onion
• ½ cup sliced fresh basil
• ¼ cup sliced fresh mint
• 12 cherry tomatoes, halved

Directions

1. To make the Dressing: Combine first dressing ingredients; set aside.
2. To make the Steak: Sprinkle both sides of steak with salt and black pepper.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add steak; cook 8 minutes or until desired degree of doneness, turning after 4 minutes.
5. Remove steak from pan; cover and set aside.
6. To make the Salad: Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing.
7. Arrange 1 ¼ cups salad on each of 4 plates.
8. Cut steak diagonally across grain into thin slices.
9. Divide steak evenly among salads; drizzle with remaining dressing.

Notes