Ingredients
2 tablespoons lime juice2 tablespoons reduced-sodium soy sauce3 garlic cloves, minced2 teaspoons minced fresh gingerroot1 beef flank steak (2 pounds)VINAIGRETTE:2 tablespoons plus 2 teaspoons white vinegar1 tablespoon reduced-sodium soy sauce1 teaspoon ketchup3 tablespoons chopped onion1 tablespoon sugar1 small garlic clove, peeled and halved1/2 teaspoon minced fresh gingerroot1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons canola oil1 bunch romaine, torn1 cup grape tomatoes
Preparation
In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight.
Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain.
Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream.
Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.
