2/3 cup freshly lime juice
¼ cup fish sauce
¼ cup palm or ¼ cup brown sugar
3 Serrano chilies, minced
1 (12 to 14 ounce) beef sirloin or New York strip steak
1 tablespoon freshly ground black pepper
1 English cucumber, cut into half lengthwise and thinly sliced
1 small onion, sliced into rings
2 tomatoes, seeded and quartered, or ½ cup cherry tomatoes, halved
2 cups seedless grapes, halved
3 scallions, white and green parts, chopped
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1½ tablespoons rice powder (page 000)
1 teaspoon dried chili flakes
1. Prepare the dressing by whisking together the lime juice, fish sauce, sugar and chilies in a bowl. Set aside.
2. Preheat a broiler.
3. Coat the steak on both sides with the black pepper and put the steak on a baking pan. Broil the steak for about 3 minutes on each side, for medium rare. Remove from the oven and allow the meat to rest for 1 minute before slicing the steak very thinly across the grain. Place the sliced steak in a bowl and pour in half of the dressing.
4. In a salad bowl, combine the cucumber, onion, tomatoes, grapes, scallions, cilantro, mint, rice powder, and chili flakes. Add the remaining dressing and toss well.
5. To serve, arrange the beef on plates, and top with the salad in the center. Drizzle with any remaining dressing from the salad bowl. Serve immediately.