Have ready:
- 1 ½ pounds skirt, flank, or hanger steak
Sprinkle the steak all over with:
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon black pepper
- ½ teaspoon salt
Let sit while you prepare the remaining ingredients. Combine in a salad bowl:
- 8 cups lightly packed spicy greens, or a combination of spicy greens and romaine lettuce
- 1 ¼ cups lightly packed mint leaves
- 1 ¼ cups lightly packed cilantro leaves
- 10 radishes, thinly sliced
- 2 medium shallots, thinly sliced
Stir together in a small bowl:
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 stalk lemongrass, tender part only, very thinly sliced
- ½ teaspoon red pepper flakes or 2 fresh Thai chiles, thinly sliced
- 1 garlic clove, minced
Prepare a medium-hot grill fire or preheat the broiler. Grill or broil the steak to the desired degree of doneness. Slice the beef across the grain into ½-inch-wide strips. Add the beef and dressing to the greens. Toss to combine.