Ingredients

• 2 tablespoons sugar
• 2 tablespoons fresh lime juice
• 1 -2 tablespoon fish sauce
• 1 tablespoon water
• 1 teaspoon thai chili paste
• 1 flank steak (1-pound)
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• cooking spray
• 3 cups romaine lettuce, sliced
• 1 cup cucumber, diced
• 1 cup red bell pepper, strips
• 3/4 cup red onion, thinly sliced
• 1/2 cup fresh basil, sliced
• 1/4 cup of fresh mint, sliced
• 12 cherry tomatoes, halved

Instructions

1. To prepare dressing, combine first 5 ingredients; set aside. To prepare salad, sprinkle both sides of steak with salt and 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. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.