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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sweet & Salty Grilled Steak w/Cucumber Salad   
    Categories: Beef, Vegetables, Chilies, Rice, Citrus   
         Yield: 5 servings   
       
       1/2 c  Fish sauce   
         1 tb Packed lime zest   
       1/3 c  Fresh lime juice   
         2 tb Dark brown sugar   
         2 cl Garlic; grated or minced   
         1 lg Jalapeno; seeded, minced   
     1 1/2 lb Flank steak   
         1 sm Seedless English cucumber;   
              - thin sliced   
         1 lg Bunch of radishes, thin   
              - sliced   
         4    Scallions; thin sliced   
         1 ts Oil (opt)   
              Cooked rice noodles or rice;   
              - to serve (opt)   
              Sesame seeds or crushed   
              - roasted peanuts; to serve   
              - (opt)   
              Fresh mint leaves or   
              - cilantro; to serve (opt)   
       
     In a small bowl, combine the fish sauce, lime zest, lime   
     juice, brown sugar, garlic and jalapeño. Pour 1/2 of the   
     mixture over the flank steak and let marinate at room   
     temperature for at least 30 minutes (or refrigerate for   
     up to 24 hours). Let meat come to room temperature   
     before cooking if necessary.   
        
     Combine the cucumber, radishes and scallions. Pour in   
     just enough of the marinade sauce to coat.   
        
     Light the grill or heat the broiler to high. Pat steak   
     dry with paper towels.   
        
     If grilling, cook until done to taste, about 3 minutes   
     per side for rare. If broiling, heat a 10-inch skillet   
     over high heat for 5 minutes. Add oil to pan and sear   
     the meat for 2 minutes. Flip meat and immediately   
     transfer pan directly to top shelf of oven and broil for   
     2 to 3 minutes for rare, or longer for more well-done   
     meat. Transfer steak to a cutting board and let rest for   
          10    minutes covered in foil.   
        
     Thinly slice steak and serve over cooked rice noodles or   
     rice if desired, and top with the cucumber salad.   
     Garnish with sesame seeds and plenty of herbs if using   
     and serve with remaining marinade as a sauce.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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