Ingredients
The following ingredients have 4 Servings
- 2 Tbsp Fish Sauce
- 4 Tbsp Lime Juice
- 1 tsp Light or Dark Brown Sugar, packed
- 1/2 tsp Red Pepper Flakes ((more or less, to taste))
- 1 lb Skirt or Hanger Steak
- 1/4 cup thinly sliced Shallots
- 2 Tbsp Cooking Oil
- 1 cup Chopped Fresh Mint
- 1 cup Chopped Fresh Cilantro
- 1 Tbsp Toasted Rice Powder ((see note))
- 8 oz Cucumber, thinly sliced
- Lime Wedges, for serving
- Sriracha or other hot sauce, for serving ((optional))
Instruction
- Whisk together fish sauce, lime juice, sugar, and red pepper flakes.
- Place steak in a shallow baking dish. Use a fork to pierce steak all over on both sides (this will tenderize the meat and allow more of the marinade to soak in). Pour 3 Tbsp of dressing / marinade over top (you should have about 3 Tbsp remaining) and turn steak to coat. Leave steak out to come to room temperature (not more than 20 minutes), turning every once in awhile to coat in marinade.
- In a large mixing bowl, combine remaining 3 Tbsp dressing / marinade and shallots. Stir well. Set aside.
- If using a grill, heat grill. If using a skillet, place skillet over medium heat right before you're ready to cook.
- Brush grill grates with cooking oil or pour cooking oil into prepared skillet.
- Season steak on both sides with some salt and black pepper and then sear on both sides until browned and just cooked through. (Cook time will vary depending on the thickness of the steak, but cook it however you like your steak done - rare to well-done.)
- Transfer steak to a cutting board and let rest and cool for 10 minutes (this will allow the juices of the steak to distribute and lead to tender steak).
- After steak has rested, thinly slice it against the grain.
- Add sliced steak to mixing bowl with shallots and toss well to combine.
- Add herbs and toasted rice powder and toss well.
- Gently fold in sliced cucumbers.
- Serve steak immediately with lime wedges and hot sauce if you want to add extra spice at the table.
