Step 1

In a medium to large bowl, combine the fish sauce, garlic, minced cilantro and Thai basil stems, oil, sugar, pepper, and salt. Add the steak, and rub the marinade mixture all over the steak. Set aside to marinate overnight (or, for more tender cuts, at least 20 minutes, while you prepare the other ingredients).

Step 2

In a small bowl, dissolve the brown sugar or palm sugar in the hot water. Whisk in the lime juice, oil, fish sauce, chopped cilantro and Thai basil, garlic, and salt and pepper.

Step 3

To a large bowl, add the mixed greens, romaine lettuce, chopped scallion, cilantro, mint, and Thai basil. Toss in the cucumbers and tomatoes right before you dress the salad so the salad does not get too wet.

Step 4

Preheat a grill or grill pan/cast iron skillet until searing hot. Add the marinated skirt steak, and let it cook for about 1 minute. Next, rotate the skirt steak 45° to get more grill marks (and flavor!), moving it to the hotter side of the grill if you have the room to do so. Cook for another minute.

Step 5

Flip the steak and repeat these steps for the other side. That’s 4 minutes total cooking time, and your steak should be cooked medium-rare. You can cook it to medium if desired with 3 minutes per side. If using a thicker cut, you will have to adjust your cooking time accordingly. After grilling, let the steak rest for 3-5 minutes (or up to 10 minutes if using a thicker cut).

Step 6

Pour about half of the salad dressing over the salad. Toss and add more dressing to taste. Transfer to two large plates. After the beef has rested, slice the steak against the grain into bite-size slices, and gently place equal portions on top of each salad. Top the salads with chopped peanuts and Thai chili if using, and serve any remaining dressing on the side for folks who want extra drizzled over their beef!