• 1 1/2 Pound skirt steak

• To Taste salt

• To Taste white pepper

• As Needed canola oil

• 1 Clove garlic, minced

• 4 Tablespoon fish sauce

• 4 Whole Jalapeño, seeded and diced

• 4 Tablespoon lime, juiced

• 1 Tablespoon brown sugar

• 1 Tablespoon Sticky Rice Powder, Toasted

• 1 romaine lettuce heart

• 1 English Cucumber

• 1 Handful Fresh Mint, minced

• 6 Cherry tomatoes, sliced

• 1 Small red onion, thinly sliced

• 2 green onion, thinly sliced

• 2 Sprig cilantro, finely chopped

• To Taste Mint, chopped

• To Taste cilantro, roughly chopped

Steps

1

When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

2

Season both sides of steak with salt and cracked white pepper. Brush the grill with canola oil to prevent steaks from sticking.

3

Grill hanger steak until it reaches an internal temperature of 130℉ for medium rare, about 5-10 minutes. Allow meat to rest then slice thin.

4

For the Dressing: Mix together the garlic, chili peppers, fish sauce, lime juice and sugar in a small bowl. Add the toasted rice powder last. Note: If toasted rice powder is not accessible, use uncooked rice and dry roast in a pan over low heat until golden brown and grind into a powder with a mortar and pestle or food processor to add a nutty texture.

5

Add the sliced hanger steak to the dressing and toss well.

6

In another bowl, add all the herbs with the chopped romaine, cucumbers (sliced thin on a bias cut) and tomatoes and toss everything together with the dressing and the hanger steak.

7

Add additional fish sauce, lime juice, sugar, toasted rice powder and chili peppers based on your taste preference.

8

Garnish with cilantro and mint. Enjoy!