For the grilled steak + vegetables
-
1 pound skirt or flank steak
-
1/2 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon brown sugar
-
1 splash vegetable oil
-
1 small bunch of radishes, thinly sliced
-
3/4 pound sugar snap peas, trimmed and strings removed. Can sub with cherry tomatoes, grilled zucchini
-
1/2 cup chopped herbs (I like a mix of cilantro and mint)
-
1 handful Sesame seeds, for serving
-
3 handfuls watercress or arugula, for serving
For the fish sauce vinaigrette
-
6 tablespoons fish sauce (I like Red Boat brand)
-
2 tablespoons water, or more as needed
-
3 tablespoons lime juice
-
3 tablespoons brown sugar
-
1/4 teaspoon red pepper flakes or bird's eye chili pepper