Thai Steak Salad

1/3 cup fresh lime juice (from 3 medium limes)

½ tsp red pepper flakes

1 ½ Tbsp packed brown sugar

2 tsp fish sauce

2 tsp finely minced garlic

2 tsp finely minced ginger

3 Tbsp canola oil

2 Tbsp sesame oil

1 pound steak

salt/pepper

1 ripe mango cut in a medium dice (can also use 2 medium peaches)

2 Tbsp minced red onion

10 oz romaine lettuce cut into bite size pieces

3 Tbsp chopped cilantro

Combine lime juice, red pepper flakes, brown sugar, fish sauce garlic and ginger in a small bowl. Whisk in both oils in a slow stream. Set aside. Pat steaks dry and season with salt and pepper. Grill steaks, turning once until medium rare (135 degrees). Transfer to a cutting board and let rest 5 minutes. Slice steak thinly across the grain. Meanwhile, in a large bowl combine mango, onion, lettuce and 2 Tbsp chopped cilantro. Toss with enough dressing to lightly coat and divide among 4 plates. Top with steak slices and drizzle a small amount of dressing over plate. Sprinkle with remaining cilantro and serve.