Ingredients

Dressing

• 1/2 cup coarsely chopped fresh mint
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup thinly sliced shallots
• 1/4 cup fresh lime juice
• 2 tablespoons chopped green onions
• 2 tablespoons chile paste with garlic
• 1 1/2 tablespoons fish sauce
• 2 teaspoons sugar
• 2 teaspoons finely chopped peeled fresh lemongrass

Salad

• 1 (1-pound) flank steak, trimmed
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 2 cups sliced iceberg lettuce
• 2 cups sliced napa (Chinese) cabbage
• 1/2 cup chopped tomato
• 1/2 cup thinly vertically sliced red onion

Preparation

1. Prepare grill.
2. To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
3. To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.