1 large bunch red-leaf lettuce, rinsed,
dried and torn or cut into 1-inch wide strips
2 ripe tomatoes, chopped
Score both sides of meat with knife in
diamond pattern at 1-inch intervals.
Whisk oil, soy sauce, lemon juice, garlic,pepper
flakes, salt and pepper together in small bowl. Pour into plastic
zip-lock style bag. Add steak; refrigerate for 4 hours or overnight,
turning occasionally.
To cook, prepare outdoor grill with hot
coals,or heat gas grill to hot. Remove steak from marinade; discard
marinade.
Grill about 2 minutes per side or until
grill marks appear. Move to cooler art of grill; cook covered,
12 minutes or until meat thermometer inserted in center of meat
registers 145*F (55*C) for medium-rare. Let meat rest 10 minutes
before slicing.
To prepare dressing, process vinegar,
soy sauce, green onion, ginger and pepper in blender until smooth.
With machine running, gradually add oil through center of lid.
Process until thick and smooth.
Toss lettuce with dressing in bowl.
To serve, arrange sliced steak over bed
of lettuce, sprinkle chopped tomatoes and drizzle with salad
dressing.
Makes 6 servings.
To Broil:
Heat broiler. place steak on greased broiler-pan rack. Grill
4 inches from heat 4 minutes on each side for medium-rare.
