Ingredients

• 1 tablespoon lime juice
• 1 teaspoon fish sauce, (see Note)
• 1 teaspoon reduced-sodium soy sauce
• 1/2 teaspoon hot chile oil
• 12 ounces flank steak, trimmed
• 8 cups watercress, or spinach, trimmed, rinsed and dried
• 1 cucumber, peeled, seeded and thinly sliced
• 1 carrot, cut into matchsticks
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 3/4 cup reduced-sodium chicken broth
• 2 small stal lemongrass, trimmed and chopped
• 4 tablespoon chopped shallot, divided
• 1 1/2 teaspoons sugar
• 2 tablespoon finely chopped fresh cilantro
• 2 tablespoon finely chopped fresh mint

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Cooking Directions

Step 1

To prepare steak: Combine lime juice, fish sauce, soy sauce and chile oil in a large sealable plastic bag. Add steak and seal the bag, turning to coat the meat with the marinade. Marinate in the refrigerator, turning the bag occasionally, for 4 hours.

Step 2

Meanwhile, prepare vinaigrette: Combine broth, lemongrass and 2 tablespoons shallot in a small saucepan. Cook over medium heat until reduced to 1/4 cup, about 10 minutes. Remove from the heat and let stand for 10 minutes. Strain into a small bowl, discarding solids. Add the remaining 2 tablespoons shallot, lime juice, fish sauce, soy sauce, sugar and chile oil; whisk to combine. Just before serving, stir in cilantro and mint.

Step 3

Preheat grill to high.

Step 4

Remove the steak from the marinade (discard marinade). Grill the steak, 4 to 5 minutes per side for medium-rare. Transfer to a clean cutting board and let rest for 5 minutes. Slice thinly on the diagonal, across the grain.

Step 5

To prepare salad: Toss watercress (or spinach), cucumber, carrot, cilantro and mint with 1/2 cup of the vinaigrette in a large shallow bowl. Arrange the steak over the greens. Spoon the remaining vinaigrette over the top and serve.