
Sweet and Salty Grilled Steak With Cucumber Salad
Yield: 4-6 servings
Ingredients
½ cup fish sauce
1 tablespoon packed lime zest
⅓ cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeds and veins removed if desired, minced
1 flank steak, about 1½ lbs (680 grams)
1 small seedless English cucumber, thinly sliced
1 large bunch of radishes, thinly sliced
4 green onions, thinly sliced
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanuts, for serving (optional)
Fresh mint leaves or cilantro, for serving (optional)
Directions
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In small bowl, combine fish sauce, lime zest, lime juice, brown sugar, garlic & jalapeno. Pour ½ of mixture over flank steak and let marinate at room temperature at least 30 minutes, or refrigerate up to 24 hours. Remove meat from fridge 30 minutes before cooking.
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Combine cucumber, radishes and green onion. Pour over just enough of the leftover marinade to coat.
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Light the grill. Pat steak dry with paper towels. Grill over direct heat for about 3 minutes per side for rare. Flank steak is best no more than medium-rare.
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Transfer steak to cutting board and let rest for 10 minutes covered in foil.
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Thinly slice steak against the grain and serve with optional garnishes and cucumber salad. Any unused marinade can be served on the side as a sauce.
Recipe adapted from NYT Cooking
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