Grilled Beef Salad w/Lemongrass Dressing, suggested by Heather

Grilled Beef Salad with Lemongrass Dressing Cooking Light, JULY 2004 (Actually it listed the recipe author as Martin Yan... wonder if it's the guy from Yan Can Cook - which was on PBS years ago)
Dressing:
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh lemongrass

Salad: 1 (1-pound) flank steak, trimmed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
2 cups sliced iceberg lettuce
2 cups sliced napa (Chinese) cabbage
1/2 cup chopped tomato
1/2 cup thinly vertically sliced red onion

Prepare grill.
To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.

Yield: 4 servings (serving size: 1 1/2 cups) NUTRITION PER SERVINGCALORIES 288(37% from fat); FAT 11.7g (sat 5g,mono 4.6g,poly 0.6g); PROTEIN 33g; CHOLESTEROL 76mg; CALCIUM 57mg; SODIUM 1020mg; FIBER 2.1g; IRON 3.9mg; CARBOHYDRATE 11.2gMy Changes: I didn't grill the steak, I broiled it, with kosher salt, fresh cracked pepper, and a little Worcestershire. I didn't use iceberg lettuce & napa cabbage - I used what I had: spring greens, baby lettuce, & arugula. Also, I forgot to get limes today and had to use a lemon instead. I thought it would make a difference, but it really didn't. I liked the tomato in it (Laab doesn't have that) -- it was a really nice break from the spice.