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

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.
Combine cucumber, radishes and green onion. Pour over just enough of the leftover marinade to coat.
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.
Transfer steak to cutting board and let rest for 10 minutes covered in foil.
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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