• Fast
• Healthy

Ingredients

1. 2 tablespoons vegetable oil, plus more for brushing
2. 2 1/2 tablespoons fresh lime juice
3. 2 tablespoons Asian fish sauce
4. 2 tablespoons soy sauce
5. 1 garlic clove, quartered
6. 1/2 serrano chile, seeded and coarsely chopped
7. One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon)
8. 1 teaspoon sugar
9. Salt and freshly ground pepper
10. 1 pound flatiron steak or top blade steak, about 1 inch thick
11. 2 heads of baby romaine, leaves separated (and torn if large)
12. 3/4 pound cherry tomatoes, halved
13. 1 medium cucumber—peeled, halved, seeded and sliced 1/4 inch thick
14. 1/2 large red onion, thinly sliced
15. 2 scallions, thinly sliced
16. 1/2 cup basil leaves
17. 1/2 cup cilantro leaves

Directions

1. Light a grill. In a blender, combine the 2 tablespoons of vegetable oil with the lime juice, fish sauce, soy sauce, garlic, chile, ginger and sugar and puree. Season the dressing with salt and pepper.
2. Brush the steak with vegetable oil and season with salt and pepper. Grill over high heat until the meat is charred outside and medium-rare within, about 5 minutes per side. Transfer to a work surface and let it rest for 5 minutes.
3. Meanwhile, in a bowl, toss the romaine with the cherry tomatoes, cucumber, onion, scallions, basil and cilantro leaves. Pour two-thirds of the dressing over the salad and toss. Divide among 4 plates. Slice the steak 1/3 inch thick across the grain and serve alongside the salad. Pass the remaining dressing at the table.

Make Ahead

The Thai dressing can be refrigerated overnight.