Sweet and Salty Grilled Steak With Cucumber Salad

Ingredients

• 1/2 cup fish sauce
• 1 tablespoon packed lime zest
• 1/3 cup fresh lime juice (from about 3 limes)
• 2 tablespoons dark brown sugar
• 2 cloves garlic, grated or minced
• 1 large jalapeño, minced, seeds and veins removed if desired
• 1 flank steak, about 1 1/2 pounds
• 1 small seedless English cucumber, thinly sliced
• 1 large bunch radishes, thinly sliced
• 4 scallions, thinly sliced
• 1 teaspoon vegetable, peanut or olive oil (optional)
• 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)

Preparation

1. 1

   Mix the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño in a small bowl. Pour half over the steak and reserve the rest separately. Marinate the steak for at least 30 minutes at room temperature or refrigerate for up to 24 hours, bringing it back to room temperature before cooking.

2. 2

   Toss the cucumber, radishes and scallions with enough of the reserved sauce to lightly coat them.

3. 3

   Prepare the grill or set the broiler to high. Blot the steak dry with paper towels.

4. 4

   For grilling, cook the steak to your preferred doneness, allowing about 3 minutes per side for rare. For broiling, heat a 10-inch oven-safe skillet over high heat for 5 minutes, add the oil and sear the steak for 2 minutes. Turn it over, immediately move the skillet to the oven's top shelf and broil for 2 to 3 minutes for rare, or longer as desired. Move the steak to a cutting board, cover with foil and rest for 10 minutes.

5. 5

   Slice the steak thinly and serve with rice noodles or rice if desired. Top with the cucumber salad, add optional sesame seeds or peanuts and herbs, and pass the remaining reserved sauce at the table.