Vietnamese Flank Steak with Greens and Lime-Pepper Dressing | Red Meat Recipes | Weber Grills | Webe

Name: Vietnamese Flank Steak with Greens and Lime-Pepper Dressing | Red Meat Recipes | Weber Grills | Webe
Ingredients: ¼ cup/60 milliliters fish sauce; ¼ cup/60 milliliters fresh lime juice; 2 tablespoons packed brown sugar; 2 tablespoons vegetable oil; 1 tablespoon soy sauce; 4 garlic cloves, minced; 1 teaspoon freshly ground black pepper; ½ teaspoon crushed red pepper flakes; 1 flank steak, 1½ to 2 pounds and about ¾ inch thick, trimmed of external fat and silver skin; 12 large scallions (white and light green parts only); 2 tablespoons finely chopped fresh cilantro leaves; 2 tablespoons fresh lime juice; ½ teaspoon freshly ground black pepper; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon kosher salt; ¼ cup/60 milliliters extra-virgin olive oil; 8 ounces/225 grams lightly packed fresh baby arugula or baby spinach (about 8 cups)

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Ingredients

¼ cup/60 milliliters fish sauce
¼ cup/60 milliliters fresh lime juice
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
1 tablespoon soy sauce
4 garlic cloves, minced
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
1 flank steak, 1½ to 2 pounds and about ¾ inch thick, trimmed of external fat and silver skin
12 large scallions (white and light green parts only)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
¼ cup/60 milliliters extra-virgin olive oil
8 ounces/225 grams lightly packed fresh baby arugula or baby spinach (about 8 cups)