Thai Flank Steak and Herb Salad

https://www.seriouseats.com/thai-style-marinated-flank-steak-and-herb-sal

INGREDIENTS

For the Marinade:

• ½ cup palm sugar or brown sugar
• ¼ cup water
• 3 tablespoons fish sauce
• ⅓ cup lime juice
• 2 cloves garlic, grated on a microplane zester
• 1 tablespoon Thai chile powder (or red chile flakes)
• ¼ cup vegetable oil
• 1 whole flank steak, about 2 pounds (see notes)

For the Salad:

• ½ cup loosely packed mint leaves
• ½ cup loosely packed cilantro leaves
• 1 small bunch chives, cut into 1 ½-inch segments
• ½ cup loosely packed basil
• 4 shallots, thinly sliced
• 1 to 2 cups mung bean sprouts

DIRECTIONS

1. Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chile powder and stir to combine. Transfer half to a small container and reserve until step 4. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

2. Remove steak from marinade and pat dry with paper towels. Light one chimney full of charcoal and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving other half empty. Put cooking grate in place, cover, and allow grill to preheat for 5 minutes. Clean and oil grilling grate, then place flank steak over hot side of grill, cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until center of steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Proceed to step 4.

3. Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare or 135°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes.

4. Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.