Ingredients
- 1/2 cup thai-style fish sauce
- juice of 1 large or 2 small limes
- 1 1/2 tsp sugar
- 1/4 to 1/2 tsp crushed red pepper
- 1 to 1 1/2 lbs skirt steak
- 1/2 small head savoy cabbage, very thinly sliced
- 4 green onions, chopped
- 3 shallots, halved, very finely sliced, well rinsed
- 1 cup grape tomatoes
- 1/2 seedless cucumber, very thinly sliced
- 1/2 cup corn starch
- 1/4 cup chopped fresh mint
- Cilantro sprigs
Instructions
Mix the fish sauce, lime juice, sugar and pepper flakes in a jar with a tight-fitting lid. Shake well to dissolve the sugar.
Cut the steak into two or three manageable pieces for the grill. Put into a zip-close food bag or covered container; add half the fish sauce mixture. Close the bag or cover the container; shake to coat the steak. Marinate in the refrigerator, 1-2 hours (do not marinate longer or the steak may become too salty).
Put remaining ingredients, except cilantro sprigs, into a salad bowl; toss. Refrigerate.
Prepare grill for medium-hot. Remove steak from marinade, discarding marinade. Grill over direct heat with the grill covered, 4 minutes; turn. Grill until medium-rare, about 2 minutes. Remove to a cutting board; tent with foil. Let rest, 5 to 10 minutes.
Add any accumulated juice from the cutting board into the salad bowl. Add the remaining dressing; toss to mix. Arrange on a serving platter. Very thinly slice the steak across the grain. Arrange steak slices on top of the salad. Garnish with cilantro sprigs.
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