Thai-Style Marinated Flank Steak and Herb Salad

Ingredients

• For the marinade:
• 1/2 cup palm sugar or brown sugar
• 1/4 cup water
• 3 tablespoons fish sauce
• 1/3 cup lime juice
• 2 cloves garlic, grated on a microplane zester
• 1 tablespoon Thai chili powder
• 1/4 cup vegetable oil
• 1 whole flank steak, about 2 pounds
• For the salad:
• 1/2 cup loosely packed mint leaves
• 1/2 cup loosely packed cilantro leaves
• 1 small bunch chives, cut into 1 1/2-inch segments
• 1/2 cup loosely packed basil
• 4 shallots, thinly sliced
• 1 to 2 cups mung bean sprouts

Directions

1. In a small saucepan, warm the water and sugar over medium heat, stirring until the sugar has fully melted. Pour the syrup into a small bowl, then mix in the fish sauce, lime juice, garlic, and chili powder. Spoon half of this mixture into a separate small container and set it aside for the salad. Whisk the oil into the half that remains. Put the flank steak in a gallon-sized zipper-lock bag, pour in the marinade, squeeze out the extra air, and seal it. Marinate the steak for at least 1 hour and up to 12, turning it now and then.
2. Take the steak out of the marinade and blot it dry with paper towels. Light a large chimney filled with coals, then wait until the coals are coated with grey ash. Arrange the coals over 1/2 of the grill grate, leaving the other side without coals. Set the cooking grate on top, cover the grill, and heat it for 5 minutes. Clean the grates, then lay the steak on the hot side. Grill until deeply charred, about 3 minutes, then turn it over and cook the other side until it is also well browned, about 3 minutes longer. Move the steak to the cooler side, cover the grill, and continue cooking until an instant-read thermometer inserted into the center reads 125 degrees F for medium-rare, or 135 degrees for medium, about 5 minutes longer. Place the steak on a cutting board, cover it loosely with foil, and rest it for at least 5 minutes. Continue with slicing and tossing the salad.
3. For an indoor option, warm 2 tablespoons vegetable or canola oil over high heat in a large skillet, either stainless steel or cast iron, until the oil shimmers. Add the steak and cook it, turning often, until an instant-read thermometer reads 125 degrees F for medium-rare or 135°F for medium. If the steak begins to smoke heavily or scorch, lower the heat as needed. Move it to a wire rack set inside a rimmed baking sheet and let it rest for 5 to 10 minutes.
4. Cut the beef into thin slices across the grain and place it in a large bowl. Add the herbs, shallots, bean sprouts, and the marinade you set aside, then toss everything together. Serve immediately.