Grilled Steak With Spicy Peanut Dressing

It pulls double duty, splitting up and acting as both a marinade and finishing sauce. Pounding the flank steak, then stabbing it multiple times with the tines of a fork before dousing it in the marinade ensures the often tough cut of steak turns out tender.

Adding ½ cup sugar to the marinade might sound overly generous, but the surplus helps the steak develop a dark char as it grills, punctuating it with a deep smoky-savory flavor. After a quick sizzle on the grill, the steak gets thinly sliced, drizzled in the reserved sauce, and topped with a tuft of scallions and mint. You can eat it all on its own or serve it over warm rice.

Recipe information

• Total Time 45 minutes (plus 1 hour for marinating)
• Yield 6 servings

Preparation

• Step 1Whisk together 3 garlic cloves, finely grated, ½ cup fresh lime juice, ½ cup (100 g) sugar, ⅓ cup creamy peanut butter, and ¼ cup fish sauce in a medium bowl until sugar is dissolved and dressing is smooth. Stir in 2 Fresno chiles, thinly sliced, and set aside. Step 2Using a meat mallet or the bottom of a heavy pot, pound 2–2½ lb. flank steak to an even ½" thick. Using a large fork, prick meat all over on both sides. Season with kosher salt. Place steak in a resealable plastic bag and add half of reserved dressing. Cover and chill remaining dressing until ready to serve. Close bag and let steak chill at least 1 hour and up to 12 hours. Step 3Prepare a grill for high heat; oil grate with vegetable oil. Grill steak, turning halfway through to create char marks on both sides, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), 8–10 minutes. (Flank steak can be rather thin, so getting a good read from a thermometer can be tricky. As a backup, poke it with your finger; it should feel as firm as your palm.) Transfer steak to a cutting board and let rest at least 15 minutes and up to 30 minutes. Step 4Cut steak in half lengthwise, then slice against the grain as thinly as possible. Arrange on a rimmed platter; pour reserved dressing over. Top with ¼ cup finely chopped salted, roasted peanuts and mint leaves and/or thinly sliced scallions.