Preparation

• In a large bowl, combine the onion, garlic, shallot, scallions and lemongrass. Add the fish sauce, lime juice and chile sauce and stir to thoroughly combine. Set aside.

• Heat a large skillet on high heat. Liberally salt and pepper the flank steak. Once the pan is hot, sear the steak to your desired temperature. Remove the steak from the pan and allow it to rest for 10 minutes or so, then slice it thinly on the bias. Put the sliced steak in the bowl with the onion mixture.

• Toss the cilantro and mint with the steak.

• Garnish the salad sprinkled with crushed peanuts.

• You can serve this salad on top of hot rice. Alternately, shred a head of Napa cabbage, toss the cabbage with fish sauce, lime juice, soy sauce and chile sauce, and serve the salad on top of the cabbage.

*Don’t even try to substitute lemon juice; the aroma and the flavor will not be the same.