Fiery Thai Beef Salad - cooking recipe

Ingredients

Dressing
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon Thai fish sauce
5 garlic cloves, minced
2 serrano chilies, seeded and minced
Salad
1 (1 lb) flank steak
1/4 teaspoon salt
1/8 teaspoon black pepper
cooking spray
6 cups torn romaine lettuce
1 3/4 cups quartered cherry tomatoes
1 cup thinly sliced red onion, separated into rings
1/4 cup coarsely chopped of fresh mint
2 tablespoons sliced peeled fresh lemongrass

Preparation

To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
Prepare grill or broiler.
Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.