Grilled Steak With Spicy Peanut Dressing

Ingredients

For 6 servings

• •3 garlic cloves, finely grated
• •0.5 tasse fresh lime juice
• •0.5 tasse (100 g) sugar
• •0.3333333333333333 tasse creamy peanut butter
• •0.25 tasse fish sauce
• •2 Fresno chiles, thinly sliced
• •2 –2½ lb. flank steak
• •Kosher salt
• •Vegetable oil (for grill)
• •0.25 tasse finely chopped salted, roasted peanuts
• •Mint leaves and/or thinly sliced scallions (for topping)

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.