Sesame Lime Marinade and Dressing:
4 tablespoons lime juice
1 tablespoon fish sauce*
1 tablespoon soy sauce
2 teaspoons sesame oil
2 tablespoons fresh finely chopped cilantro
2 teaspoons honey
Salt and pepper, to taste
1 1/2 pounds flank steak
Salad:
2 tablespoons olive oil, divided
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup cooked corn
2 avocados, halved, seeded, peeled and thinly sliced
6 cups romaine lettuce, chopped
2 tablespoons chopped fresh cilantro
Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade. For the grill: Preheat grill or broiler and allow to get very hot. Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
To assemble the salad: While the steak and peppers are cooking and resting, add lettuce to a large bowl and gather and slice the avocado. Add to the bowl along with corn then the bell peppers and steak once ready. Drizzle with reserved dressing and sprinkle additional chopped cilantro and give another squeeze of lime, if desired.