Grilled steak salad with fish sauce vinaigrette
Grill
My new favorite way to grill skirt and flank steak? Marinating them *after* they’re grilled in a spiky, flavorsome fish sauce vinaigrette. Not only is it a faster path than marinating before grilling, it’s a better path in terms of flavor and texture. By grilling skirt steak naked (with salt, pepper, and a little brown sugar to promote caramelization), it chars beautifully. A 10-minute post-grill marinade is all that’s needed to impart punchy, crisp flavors. Add some grilled sugar snap peas, shaved radishes, and a tangle of watercress and herbs dressed in more of the fish sauce vinaigrette, and you’ve got yourself a main-dish salad that’s speedy, satisfying, and perfect for summer. Substitute other vegetables such as grilled zucchini, eggplant, and cherry tomatoes to make this all season long.
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