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 fish 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, fish 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.