It’s Memorial Day weekend coming up, and that means picnics and grilling parties, right? Well, we have a great grilled beef salad to share today and it’s a favorite in my family. The beef has a wonderful flavor, and when topped on a salad, it’s a nice light summer meal. I hope you enjoy!
1 lb top-round London Broil or flank steak
3 T. lime juice, divided
3 T. low-sodium soy sauce
3 T. vegetable oil
2 T. brown sugar
1 t. minced garlic
1 1/2 t. minced ginger
1 t. chili garlic sauce (or red curry paste)
1/2 head red-leaf lettuce (or mixture of lettuce, I like an organic spinich mix)
3 green onions, thinly sliced for garnish
1 c. basil leaves, sliced into ribbons (optional)
Place the meat into a sealable plastic bag. In a medium bowl, combine 1 tablespoon of the lime juice, soy sauce, vegetable oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture in the refrigerator to dress the salad.
Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest, then slice thinly against the grain.
Combine lettuce, green onions, basil and add the reserved salad dressing. Toss to coat. Divide salad among 4 places and top with sliced meat and additional green onions. Enjoy!