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