In this main-course salad, perfect for a casual summer dinner, the dynamic flavors of basil, mint, and cilantro are combined with tomatoes and scallions to make a vibrant, fresh salsa-like topping for thinly sliced marinated steak.
In a small bowl, combine the soy sauce, garlic, ginger, and 1/4 tsp. each salt and pepper.
Transfer half of the mixture to a medium jar with a lid, and set aside.
In a medium bowl or pie plate, toss the skirt steak pieces with the remaining mixture until well coated. Cover and refrigerate for 2 to 6 hours, turning occasionally.
To the jar, add the oil, vinegar, sambal oelek, and brown sugar. Cover and shake the dressing vigorously. (Or, for a smoother texture, purée with an immersion blender.) Add 1/4 cup of the scallions. Cover and set aside until ready to assemble the salad.
Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or heat a grill pan on the stove over medium-high heat. Remove the steak from the marinade, and pat dry (it’s OK if the ginger and garlic cling). Brush the steak with enough oil to coat lightly. Grill the steak until cooked to your liking, about 3 minutes per side for medium rare (125°F). Transfer the steak to a cutting board, and let cool at least 15 minutes before slicing.
In a medium bowl, combine the basil, mint, and cilantro leaves with the tomatoes, the remaining 1/4 cup scallions, and 1/2 tsp. salt.
In a large bowl, toss the lettuce with enough of the dressing to lightly coat. Put the lettuce on a platter, or divide among four dinner plates. Slice the steak thinly across the grain, arrange on the lettuce, and drizzle with some of the dressing. Scatter the tomato-herb mixture over the top, and serve, passing the remaining dressing at the table.
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