Ingredients
The following ingredients have 4 Servings
- 3 tablespoons fish sauce
- Zest and juice of 1 lime
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons light brown sugar
- 1/4 cup canola or peanut oil
- Sriacha
- to taste
- 1 1/2 pounds hanger or skirt steak
- Salt and pepper
- 1 tablespoon canola or peanut oil
- 1 lime
- halved
- 1/2 bunch mint (3/4 cup loosely packed)
- roughly chopped or torn
- 1/2 bunch basil (about 1 cup loosely packed)
- torn
- 1 large bunch watercress or upland cress
- 1 green papaya or papaya
- peeled
- seeded and very thinly sliced
- 2 vine tomatoes
- seeded and chopped
- 1 small red onion
- quartered and thinly sliced
- 4 scallions
- thinly sliced on bias
- 1 cup dry roasted peanuts
- chopped
- 1 red chili pepper
- thinly sliced or chopped
Instruction
- Whisk dressing ingredients together in a salad bowl
- Rub meat with salt and pepper, and drizzle with oil
- Preheat a cast-iron skillet over medium-high heat
- Grill steak to medium rare, about 8 minutes, remove and let rest
- Caramelize the lime halves cut-side down in skillet, 2 minutes
- Thinly slice meat
- Douse the meat with juice of caramelized lime
- Add salad ingredients to the bowl with the dressing and toss
- Transfer to platter or plates and top with sliced steak