Spicy Beef Salad

Description
A classic Thai dish. My idea of a perfect Thai meal: Chicken Satay, Pad Thai, Spicy Beef Salad and Thai Iced Tea. Prep time does not include 1 hour of chilling time for dressing. Nothing really substitutes for lemongrass. Try looking for it in a local Asian market.



Ingredients

 * 1 large tomato, cut into thin wedges
 * 1 large sweet Onion, cut in half and thinly sliced
 * 1 cucumber, diced
 * 2 green onions, chopped
 * 1 lb flank Steak
 * 1 1/2 teaspoons salt, divided
 * 2 teaspoons ground coriander, divided
 * 2 small fresh Thai peppers or Serrano peppers
 * 1 stalk lemongrass, coarsely chopped
 * 2 cloves garlic
 * 1 tablespoon fresh ginger, chopped
 * 1 tablespoon rice wine vinegar
 * 1/4 cup sauce
 * 1 tablespoon vegetable oil
 * 1 teaspoon Sugar
 * mixed greens
 * sliced green onions (to garnish)

Directions
Combine tomato, Onion, cucumber and chopped green onions.

Set aside.

Rub Steak with 1/2 teaspoon salt and 1 teaspoon coriander.

Process remaining 1 teaspoon salt, 1 teaspoon coriander, Thai peppers, lemongrass, fresh lemon juice, rice wine vinegar, sauce, vegetable oil, and Sugar in a food processor until smooth.

Chill dressing for 1 hour.

Grill Steak, covered with grill lid, over medium-high heat (350°-400 °F) for 6 minutes on each side or to desired degree of doneness.

Let stand 5 minutes.

Thinly slice Steak.

To serve, place Steak and vegetable mixture in a large bowl, drizzle with dressing, tossing to coat.

Serve over salad greens; garnish with sliced green onions, if desired.