Flatiron Steak Salad with Thai Dressing

foodandwine.com

John Riemer

2 tablespoons vegetable oil, plus more for brushing

2 ½ tablespoons fresh lime juice

2 tablespoons Asian fish sauce

2 tablespoons soy sauce

1 garlic clove, quartered

½ serrano chile, seeded and coarsely chopped

One ½-inch piece of peeled fresh ginger, coarsely chopped (about ½ tablespoon)

1 teaspoon sugar

Salt and freshly ground pepper

1 pound flatiron steak or top blade steak, about 1 inch thick

2 heads of baby romaine, leaves separated (and torn if large)

¾ pound cherry tomatoes, halved

1 medium cucumber-peeled, halved, seeded and sliced ¼ inch thick

½ large red onion, thinly sliced

2 scallions, thinly sliced

½ cup basil leaves

½ cup cilantro leaves

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