Don’t go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
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Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
Step 2
Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
Step 3
Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7–9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
Step 4
Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
Step 5
Arrange sliced meat on a platter and scatter herb salad over.
Recipe notes
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