Thai-Style Marinated Flank Steak and Herb Salad

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

subheading: For the Marinade:

½ cup palm sugar or brown sugar

¼ cup water

3 tablespoons fish sauce

⅓ cup lime juice

2 cloves garlic, grated on a microplane zester

1 tablespoon Thai chile powder (or red chile flakes)

¼ cup vegetable oil

1 whole flank steak, about 2 pounds (see notes)

subheading: For the Salad:

½ cup loosely packed mint leaves

½ cup loosely packed cilantro leaves

1 small bunch chives, cut into 1 ½-inch segments

½ cup loosely packed basil

4 shallots, thinly sliced

1 to 2 cups mung bean sprouts

Directions at seriouseats.com

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