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Grilled Steak Salad with Sweet Tomatoes and Onions

Serves 6

For the steak

1 (1 ½-pound) flank steak

2 tablespoons peanut or other vegetable oil

1 tablespoon kosher salt, or to taste

1 teaspoon freshly ground black pepper

1 teaspoon paprika

For the dressing

¼ cup fresh-squeezed lime juice

¼ cup sweet Thai red chili sauce

1 tablespoon finely chopped fresh garlic

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons peanut or other vegetable oil

For the salad

6 cups baby arugula or spinach leaves, well rinsed and spun dry

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. Build a fire in a charcoal or gas grill, or preheat the broiler in your oven and arrange a rack 6 inches below the red-hot element. Rub the steak on both sides with the peanut oil and sprinkle it with salt, pepper and paprika. Grill or broil the steak until it is well-browned on the first side, about 5 minutes. Turn the steak and broil it 5 minutes more or until an instant-read thermometer registers 120. 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, sugar, garlic, salt and pepper, then whisk in the oil.

3. To assemble the salad. Cut the steak in half so the slices will be only half as wide as the steak, then slice the steak across the grain, into very thin, bite-size 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 six serving plates. Distribute the dressed, sliced steak over the greens and top each serving with halved cherry tomatoes and fresh basil leaves. Serve at once.