Kosher salt and freshly cracked black pepperto taste
12ouncepackage broccoli slaw mix
Sriracha for servingoptional
Extra lime wedges and cilantro for servingoptional
Prepare the Salad:
Add the shredded cabbage, broccoli slaw mix, and cilantro to a large bowl; set aside. In a small jar with a lid (or small bowl with a whisk), add the fish sauce, lime juice, garlic, and brown sugar. Place the lid on and shake (or whisk), until well combined. Pour the vinaigrette over the slaw mixture and toss until well combined.
Grill the Steak:
Season the flank steak with salt and pepper, to taste. Prepare the grill with a hot fire for direct grilling. When the grill is ready, place the steak over the hottest area of the grill. Allow a few flames to lick the meat undisturbed and then cover the grill with the lid. Grill the steak until the underside is browned (the moisture from the marinade prevents a dark brown surface crust from forming), about 5 minutes. Use tongs to turn the steak over, then grill until the other side is browned, about 5 more minutes for medium-rare. Insert an instant-read thermometer horizontally into the center of the steak. At medium-rare, the thermometer should register 130 to 135 degrees F or the color should be deep pink. If the steak is not ready, cover the grill, let it cook for 1 to 2 minutes more and test again. If you like your steak medium you're looking for a temp of 145 medium well to 155 degrees F for well done.
When the steak is done, transfer it to a carving board, tent with foil and let it rest for 3 to 5 minutes. If cut too soon, the steak will not have its optimal juiciness and the color inside will be uneven. This little rest before serving allows the juices to redistribute throughout the meat. The temperature of the steak will also rise about 5 degrees while resting.
Position the steak on the carving board so that the long end is facing you and the direction of the muscle fibers runs horizontally. The fibers of the meat are referred to as the meat's grain because they resemble a plank of wood. Using a thin-bladed carving knife, place the knife perpendicular to the steak at a 45-degree angle and cut the steak across the grain into thin slices about 1⁄8 inch thick. Cutting the meat this way shortens the long, tough muscle fibers and makes the meat easier to chew.
Give the Thai salad one last toss, before placing it on a platter or plate with the steak slices over it. Serve with extra lime wedges, cilantro, and sriracha.
Adapted from Savory MagazineFish sauce can be purchased at most grocery stores. Look for it in the Asian section where you would find soy sauce.Pairs well with a nice white wine such as Pinot Gris.
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