This simply grilled steak features a peanutty dressing amped up with fish sauce, lime juice, spicy peppers, and garlic. It pulls double duty, splitting up and acting as both a marinade and finishing sauce. Pounding the flank steak, then stabbing it multiple times with the tines of a fork before dousing it in the marinade ensures the often tough cut of steak turns out tender. Adding ½ cup sugar to the marinade might sound overly generous, but the surplus helps the steak develop a dark char as it grills, punctuating it with a deep smoky-savory flavor. After a quick sizzle on the grill, the steak gets thinly sliced, drizzled in the reserved sauce, and topped with a tuft of scallions and mint. You can eat it all on its own or serve it over warm rice.
Recipe information
Total Time
45 minutes (plus 1 hour for marinating)
Yield
6 servings
Ingredients
Preparation
Step 1
Whisk together 3 garlic cloves, finely grated, ½ cup fresh lime juice, ½ cup (100 g) sugar, ⅓ cup creamy peanut butter, and ¼ cup fish sauce in a medium bowl until sugar is dissolved and dressing is smooth. Stir in 2 Fresno chiles, thinly sliced, and set aside.
Step 2
Using a meat mallet or the bottom of a heavy pot, pound 2–2½ lb. flank steak to an even ½" thick. Using a large fork, prick meat all over on both sides. Season with kosher salt. Place steak in a resealable plastic bag and add half of reserved dressing. Cover and chill remaining dressing until ready to serve. Close bag and let steak chill at least 1 hour and up to 12 hours.
Step 3
Prepare a grill for high heat; oil grate with vegetable oil. Grill steak, turning halfway through to create char marks on both sides, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), 8–10 minutes. (Flank steak can be rather thin, so getting a good read from a thermometer can be tricky. As a backup, poke it with your finger; it should feel as firm as your palm.) Transfer steak to a cutting board and let rest at least 15 minutes and up to 30 minutes.
Step 4
Cut steak in half lengthwise, then slice against the grain as thinly as possible. Arrange on a rimmed platter; pour reserved dressing over. Top with ¼ cup finely chopped salted, roasted peanuts and mint leaves and/or thinly sliced scallions.
