Thai Steak with Basil and Mint

For the Dressing: 2 tablespoons sugar 2 tablespoons lime juice 1 to 2 tablespoons fish sauce 1 tablespoon water 1 teaspoon Thai chili paste

For the Salad: 1 - 1 pound flank steak ⅛ teaspoon salt ⅛ teaspoon freshly ground black pepper Cooking spray

For the Salad: 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

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