Adapted from the recipe files of those folks at The Vidalia Onion Committee, here's a fast and tasty offering.

1 pound flank steak
1-1/4 teaspoons salt
1/4 teaspoon ground black pepper
4 cups leaf lettuce torn into bite-size pieces
1 medium sweet onion, thinly sliced to measure about 2 cups
2 cups thinly sliced cucumber
1 cup thinly sliced sweet red bell pepper
3 tablespoons lime juice
1 teaspoon soy sauce
1 to 2 cloves finely minced fresh garlic
1 teaspoon freshly grated ginger root (optional)
1/4 cup extra virgin olive oil
1/2 teaspoon toasted sesame oil
About 1/3 cup shredded Parmesan cheese

Season steak with about 1/4 teaspoon of the salt and 1/8 teaspoon of the ground black pepper. Grill over hot coals or a gas flame, turning once, until cooked to desired doneness. (Alternatively, broil 1 to 2 inches from the heating element in oven, until desired doneness). Remove from heat source and let the meat sit for 5 minutes (or longer) while you prepare the dressing and salad.

In a large salad bowl, combine the lettuce, onion, cucumber, and bell peppers; set aside in the refrigerator.

In a small bowl, whisk together the lime juice, soy sauce, garlic, ginger, remaining 1/8 teaspoon of black pepper, and about 1/4 teaspoon of the remaining salt. Whisk in the olive oil and sesame oil; taste and adjust seasonings.

When ready to serve, cut the meat into thin slices, across the grain and slightly on the diagonal (that will create the most tender slice). Toss the dressing with the chilled salad, sprinkle in about 1/4 cup of the shredded
Parmesan cheese and toss again. Arrange one fourth of the mixture on each of 4 dinner plates. Divide the slices of meat between the salads, arranging them attractively around and on the lettuce. Top each salad with a portion of the remaining shredded Parmesan and serve immediately.