This simply grilled steak features a peanutty dressing amped up with fish sauce, lime juice, spicy peppers, and garlic. It pulls double duty, splitting up and acting as both a marinade and finishing sauce. Pounding the flank steak, then stabbing it multiple times with the tines of a fork before dousing it in the marinade ensures the often tough cut of steak turns out tender. Adding ½ cup sugar to the marinade might sound overly generous, but the surplus helps the steak develop a dark char as it grills, punctuating it with a deep smoky-savory flavor. After a quick sizzle on the grill, the steak gets thinly sliced, drizzled in the reserved sauce, and topped with a tuft of scallions and mint. You can eat it all on its own or serve it over warm rice.
