In a bowl, make a marinade by
mixing together the lime juice, soy sauce, vegetable oil, brown sugar, garlic,
and red curry paste. Place the flank steak into a re-sealable plastic bag. Pour
the prepared marinade over the flank steak and let refrigerate overnight,
turning several times.
When ready to grill, remove
the flank steak from the refrigerator. Remove from the marinade and let come to
room temperature, approximately 30 minutes before grilling.
Prepare Cilantro-Lime
Vinaigrette; serve at room temperature. Prepare the Salad Mixture;
set aside in the refrigerator.
Prepare and preheat your grill for cooking. Grill the
marinated steak 6 to 7 minutes per side or until the internal temperature reaches desired temperature on
your
meat thermometer (see below).
NOTE: This steak
is best cooked rare to medium rare. If overcooked, the meat can by dry and
chewy.
Remove from heat, cover with aluminum foil and let steak rest
approximately 7 minutes before slicing.
With a sharp knife, slice steak thinly against (diagonal) the grain; set aside.
Remove the Salad Mixture from the refrigerator. Add approximately 1/4 cup
Cilantro-Lime Vinaigrette; toss gently and taste.
DO NOT
OVERDRESS YOUR SALADS -
Too
much salad dressing will weight down the salad ingredients and mask their
flavors. The dressing's role is to highlight not to overpower the salad
ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon
as your salad is mixed, taste a leaf to see if there is sufficient dressing. If
not, drizzle some more over the salad, a tablespoon at a time; toss and taste
again.
Serve salad on individual salad plates. Place 2 artichoke hearts on each
individual salad along with slices of the cooked flank steak (as many as you
desire). Drizzle a little of the Cilantro-Lime Vinaigrette on top of each
artichoke heart. Serve with the remainder of the vinaigrette on the side.
Just prior to serving, lightly sprinkle meat with coarse sea salt
and a few grinds of freshly ground pepper
