Grilled Steak With Spicy Peanut Dressing

Method

1. 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.

2. 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.

3. 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.

4. 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.

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