The best of the best.
Another Thai-style steak salad, this time flavored with a mixture of palm sugar ; dried Thai chili flakes; fish sauce; garlic; and lime juice. We use the mix as both a marinade and a sauce for maximum flavor. Aside from the meat, the salad incorporates mung bean sprouts, shallots, and tons of fresh herbs: mint, cilantro, basil, and chives.
Flank steak takes well to the grill, but the lean cut is arguably a little light on flavor. One way to fix that is to roll it up with bolder ingredients. We have severalto choose from, but my favorite uses roasted Poblano or Hatch chilies and pepper Jack cheese. Butcher's twine and skewers help the rolls stay intact as they cook—start them on a hot fire, so that any cheese that drips out chars into a tasty crust.
If you're going to make a sandwich out of grilled steak, why not grill the rest of the ingredients while you're at it? Here, we use the fire not just to cook the beef, but to char the sweet onions and toast the baguette. Raw cilantro adds a little freshness, and a spicy
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