C did the hard part: chopping all the veggies, mixing the sauce, putting it all together. All I did was grill the steak.


Salt and pepper a flank steak and let sit for twenty minutes or so. Grill, three minutes per side on a preheated grill. Slice thinly.

Mix 1/4 cup fresh lime juice, 1 tablespoon brown sugar, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 teaspoons minced fresh garlic and 1 teaspoon Sriracha.

Combine thinly sliced red cabbage, bean sprouts, julienne cut carrots, mint leaves, basil, cilantro, cucumber (and whatever else might taste good that you happen to have handy.  Add 6 tablespoons juice mixture to cabbage mixture; toss well.

Toss steak in remaining 2 tablespoons juice mixture. Add steak to salad.

If we did it again, I think I’d marinate the steak at least for a little while in a soy sauce based marinade to give it a little extra flavor. Also, I think the salad ingredients could easily be mixed up a bit, but the mint and the sprouts were crucial.