Even the simplest Vietnamese dishes are a bun cha fun!

This week I am enjoying exploring recipes by our newest guest chef Michal Symon so to begin with I chose an Asian salad after I watched a video of Michael preparing it… This salad should satisfy any craving for Asian, great addition to a spring/summer grilling menu, or a unique salad bar menu.

• 1 (12-ounce) flank steak 
• 1/4 cup tamari 
• 1cteaspoon fish sauce 
• 1 teaspoon brown sugar 
• 1 teaspoon freshly grated ginger 
• 1 clove garlic, grated 
• 2 tablespoons extra-virgin olive oil, divided 

• kosher salt and freshly ground pepper, to taste
• 2 limes, juiced (about 2 tablespoons) 
• 4 scallions, sliced (about 1/2 cup) 
• 1/2 cup torn mint leaves 
• 1/2 cup torn cilantro leaves 
• 6 radishes, sliced (about 1/2 cup) 
• 1½ cups mung bean sprouts 

Preparation

Prick the flank steak all over its surface with a fork. Place in a resealable bag
In a mixing bowl, whisk together the tamari, fish sauce, brown sugar, ginger and garlic and pour over steak in the bag. Seal and marinate, refrigerated, for 1 to 4 hours.
Heat a grill or grill pan to medium high heat.
Remove the flank steak from the marinade and pat dry. Discard the marinade.
Drizzle the steak with 1 tablespoon olive oil, season with salt and pepper then place on the grill for 5 minutes per side, until nicely charred and medium rare.
Remove the steak to a cutting board to rest for 5 minutes before slicing.
In a mixing bowl, whisk together the lime juice and remaining olive oil. Fold in the remaining salad ingredients.
Thinly slice the steak against the grain and serve over the salad.

Reprinted from “Fix It With Food: Every Meal Easy” Copyright © 2021 by Michael Symon and Douglas Trattner. Photographs copyright © 2021 by Ed Anderson. Illustrations copyright © 2021 by Stanley Chow. Published by Clarkson Potter, an imprint of Random House.