Instructions: Combine marinade ingredients in a shallow pan. Add meat and turn to coat. Cover and refrigerate for a least 30 minutes.

Combine dressing ingredients in a small bowl; whisk until blended.

Place salad greens, onion, carrot, and cilantro in a wide, shallow serving bowl.

Lift meat from marinade; drain briefly. Place meat on an oiled grill 3 to 4 inches above a solid bed of hot glowing coals. Cook until meat is browned on the outside but still pink within, 4 to 5 minutes on each side.

Cut meat across the grain into thin, slanting slices. Arrange warm meat over the salad. Pour dressing over the salad and toss. Garnish with basil prigs.

This recipe yields 4 to 6 servings.

Comments: I came across this dish in Thailand, and I"ve added a touch of white pepper and oyster-flavored sauce for my personal taste. This salad is fun to prepare outdoors during barbecue season. And for true beef lovers who appreciate a good salad, this dish can be a complete meal.

What"s the best kind of beef for this salad? Flank, sirloin, it doesn"t matter. It"s all in how you cook it.

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