MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Salty Grilled Steak w/Cucumber Salad
Categories: Beef, Vegetables, Chilies, Rice, Citrus
Yield: 5 servings

1/2 c Fish sauce
1 tb Packed lime zest
1/3 c Fresh lime juice
2 tb Dark brown sugar
2 cl Garlic; grated or minced
1 lg Jalapeno; seeded, minced
1 1/2 lb Flank steak
1 sm Seedless English cucumber;
- thin sliced
1 lg Bunch of radishes, thin
- sliced
4 Scallions; thin sliced
1 ts Oil (opt)
Cooked rice noodles or rice;
- to serve (opt)
Sesame seeds or crushed
- roasted peanuts; to serve
- (opt)
Fresh mint leaves or
- cilantro; to serve (opt)

In a small bowl, combine the fish sauce, lime zest, lime
juice, brown sugar, garlic and jalapeño. Pour 1/2 of the
mixture over the flank steak and let marinate at room
temperature for at least 30 minutes (or refrigerate for
up to 24 hours). Let meat come to room temperature
before cooking if necessary.

Combine the cucumber, radishes and scallions. Pour in
just enough of the marinade sauce to coat.

Light the grill or heat the broiler to high. Pat steak
dry with paper towels.

If grilling, cook until done to taste, about 3 minutes
per side for rare. If broiling, heat a 10-inch skillet
over high heat for 5 minutes. Add oil to pan and sear
the meat for 2 minutes. Flip meat and immediately
transfer pan directly to top shelf of oven and broil for
2 to 3 minutes for rare, or longer for more well-done
meat. Transfer steak to a cutting board and let rest for
10 minutes covered in foil.

Thinly slice steak and serve over cooked rice noodles or
rice if desired, and top with the cucumber salad.
Garnish with sesame seeds and plenty of herbs if using
and serve with remaining marinade as a sauce.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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