Market Hall Foods Blog - Salted Kampot Pepper Steak Salad

Ingredients

• Zest of one lime (about 1 1/2 teaspoons)
• Juice of one lime (about 2-3 tablespoons)
• 1 1/2 tablespoon Red Boat Fish Sauce
• 1 1/2 tablespoons oyster sauce
• 1 1/2 tablespoon Soy Sauce from Yamaki Jozo
• 1 tablespoon light brown sugar
• 4 garlic cloves, minced
• 1 1/2 pounds skirt steak, trimmed
• 8-inch wooden skewers, soaked
• 4 large eggs
• 4 tablespoons fresh lime juice
• 2 tablespoons light brown sugar
• 1/2 teaspoon kosher salt
• 4 cups mixed lettuces (like little gems), washed and spun dry
• 1/2 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 3 green onions, thinly sliced on the bias
• 2-3 heirloom tomatoes, cut into wedges
• 2 Persian cucumbers, thinly sliced lengthwise
• 1 tablespoon Black Pearls (Salted Kampot Pepper) from Angkor Cambodian Food, plus more as desired