Flank Steak with Thai Salad - Andrew Zimmern

Ingredients

• 3 tablespoons canola oil
• 6 garlic cloves, smashed
• Kosher salt
• Freshly ground black pepper
• One 1-pound/454-gram flank steak
• 1/3 cup fish sauce
• Juice of 3 limes
• 1 1/2 tablespoons sugar
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon minced fresh Thai chile, or more to taste
• 1 bunch scallions, thinly sliced on the bias (white and green parts)
• 1 cup thinly sliced Thai basil leaves, with tender stems
• 1 cup thinly sliced washed and dried cilantro leaves with tender stems
• 1 cup mint leaves
• 1/2 cup thinly sliced red onion