Thai Steak Salad

1/3 cup fresh lime juice (from 3 medium limes)
2 Tbs. minced jalapeño
1-1/2 Tbs. packed dark brown sugar
2 tsp. fish sauce
2 tsp. minced garlic
2 tsp. minced fresh ginger
3 Tbs. canola oil; more for the grill
2 Tbs. Asian sesame oil
1 lb. flank steak, cut in half lengthwise
Kosher salt and freshly ground black pepper
1 ripe mango, cut into medium dice
1/2 small red onion, thinly sliced
10 oz. romaine lettuce, sliced crosswise 1 inch thick (about 9 cups)
3 Tbs. chopped fresh cilantro
Combine the lime juice, jalapeño, brown sugar, fish sauce, garlic, and ginger in a small bowl. Whisk in both oils in a slow stream; set aside.

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Pat the steak dry and season well with salt and pepper. Oil the grill grate and grill the steaks, turning once, until medium rare (135°F), about 6 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then thinly slice across the grain.

Meanwhile, in a large bowl, combine the mango, onion, lettuce, and 2 Tbs. of the cilantro. Toss with enough dressing to coat, divide the salad among 4 plates, and top with the steak. Drizzle the remaining dressing over the steak, sprinkle with the remaining cilantro, and serve.

nutrition information (per serving):
Calories (kcal): 440; Fat (g): fat g 28; Fat Calories (kcal): 250; Saturated Fat (g): sat fat g 5; Protein (g): protein g 25; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 24; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 570; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 3