Directions

1. Rinse the meat and pat dry and place in a sealable plastic bag or small glass dish. In a medium bowl, combine 1 tablespoon of the lime juice, 
soy sauce, oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly and marinate the meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture to dress the salad.
2. Coat your grill grate or a grill pan with cooking spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of doneness. Let it rest until room temperature for 5 minutes, then slice thinly against the grain.
3. Combine the lettuce, shallots (reserving a few slices for garnish), 
cilantro, basil and beef in a large salad bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates and garnish with the sliced shallots.
4. Optionally, garnish with toasted, crushed peanuts.

Per serving: 345 calories, 18.5g fat, 4.5g sat fat, 33g protein, 12g carbohydrates, 440mg sodium, 1g fiber
[Nutritional information based on top round steak]

Recipe adapted from Ellie Krieger, RD, MS