I started with the marinade that is also reserved and used for the dressing. It's fresh lime juice, fish sauce, Thai red curry paste, canola oil, brown sugar, minced garlic, and planed ginger. The steak is a top round London broil and it marinaded overnight:
I put the steak on the Egg for a hot and fast cook:
While it was cooling off, I assembled the greens - shredded romaine lettuce, thinly sliced shallot, sliced green onion, thinly sliced cucumber, and chiffonade cut fresh basil leaves. I then sliced the steak as thin as I could across the grain:
And....the completed salad
:
It was really good. The next time I do this, I'm going to use sirloin for more tenderness. The London broil was good, but just a tad chewy.
