Vietnamese steak with cucumber salad

Ingredients for 3 servings:

• 120 ml fish sauce
• 1 tbsp lime zest
• 80 ml lime juice, fresh, from about 3 limes
• 2 tbsp brown sugar
• 2 garlic cloves, grated or chopped
• 1 large jalapeño(s), seeds removed if desired, finely chopped
• 700 g flank steak
• 1 small English cucumber(s), thinly sliced
• 1 bunch radishes, thinly sliced
• 4 shallots, thinly sliced
• 1 tsp vegetable oil (peanut or olive oil)
• 3 servings of cooked rice noodles or rice, to serve
• Sesame seeds or crushed roasted peanuts, for serving
• Mint leaves, fresh, or coriander, to serve

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic, and jalapeño pepper. Pour half of the sauce/marinade over the flank steak and marinate at room temperature for at least 30 minutes, or overnight in the refrigerator (up to 24 hours). Let the meat return to room temperature before cooking. In a salad bowl, combine the cucumber, radishes, and shallots, adding enough marinade. Heat up the grill and let the meat drain (you can also pat it dry with paper towels). Grill over direct heat for 3-5 minutes per side (depending on whether you want the meat rare or medium). Then wrap in aluminum foil and let rest for 5-10 minutes. Now cut the meat into thin slices and serve on a plate with the rice or rice noodles. Add the cucumber salad. The meat can be garnished with sesame seeds or roasted peanuts, as well as mint leaves or coriander. Use the remaining marinade as a sauce, if desired.