Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.
1/4 cup soy sauce
2 teaspoons freshly ground pepper
1/4 cup minced fresh lemongrass, from 2 stalks
3 1/2-pound flank steak
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon crushed red pepper
1/2 teaspoon sugar
2 shallots, thinly sliced
1/2 cup mint leaves
1/4 cup cilantro leaves
2 teaspoons roasted rice powder, optional; see Note
How to Make It
In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes.
Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.
In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro and roasted rice powder, stirring to coat. Transfer the salad to plates and serve.
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