For the Steak:
1½ lbs. flank steak
2 Tbs. peanut or vegetable oil
1 Tbs. kosher salt
1 tsp. black pepper
1 tsp. paprika
For the Dressing:
¼ cup fresh squeezed lime juice
¼ cup sweet Thai red chili sauce
2 Tbs. light brown sugar
1 Tbs. finely chopped fresh garlic
1 tsp. kosher salt
½ tsp. black pepper
2 Tbs. peanut or other vegetable oil
For the Salad:
6 cups arugula or other lettuce
½ sweet onion, such as Walla Walla, very thinly sliced
24 small, sweet cherry tomatoes, halved
½ cup fresh basil leaves, sliced into ribbons
1. To grill the steak: Rub steak on both sides with the peanut oil and sprinkle it with salt, pepper and paprika. Grill the steak until it is well-browned on the first side, about 5 minutes. Turn the steak and grill 5 minutes more or until a thermometer registers 120º. Move the steak to a carving board and let it stand until it is cooled almost to room temperature, at least 15 minutes.
2. To make the dressing: Whisk together the lime juice, chili sauce, garlic, sugar, salt and pepper. Then whisk in the oil.
3. To assemble the salad: Cut the steak in half so the slices will only be half as wide as the steak, the slice the steak across the grain, into very thin, bite sized pieces. Transfer the sliced steak to a bowl and toss with about half the dressing. In a separate bowl, toss together the arugula and the onion. Toss with the remaining dressing and distribute the mixture evenly between 6 serving plates. Distribute the dressed, sliced steak over the greens and top each plate with cherry tomatoes and fresh basil leaves. Serve at once.