Thai Beef Salad

Richly layered, spicy and slightly exotic a surprisingly simple dinner that's ready in less time than takeout. Since flank steak is an expensive cut of meat, why not grill two and double the recipe for a protein-packed lunch in the future?
Cook Time: 15 Minutes
Yield: 2

Ingredients

2 plum tomatoes, halved and cut lengthwise into 8 wedges each
1 1/2 tsp soy sauce
2 tbsp canola oil
2 minced Thai chiles
1 1/2 tsp rice wine vinegar
1 tbsp sugar
1/4 cup plus an additional 1 tbsp. fresh lime juice
4 small scallions, slivered into 1-inch pieces
1 tbsp Tomato Basil Garlic Seasoning Blend
1 lb flank steak, grilled or pan-sauted to your favorite degree of doneness

Directions

Lightly toss all ingredients except the flank steak in a medium bowl with all but one teaspoon of Tomato Basil Garlic Seasoning Blend.
Rub the remaining teaspoon seasoning on to the cooked flank steak.
Distribute the green vegetable mix and salad greens in four shallow bowls or on plates.
Slice the meat and arrange on top of the vegetable salad.
Pour any of the remaining bowl juices over the meat.