
Charred, smoky steak paired with a bright, tangy-spicy Thai dipping sauce—simple grilling transforms everyday beef into something addictive and shareable.
1 ½ lb flank steak, trimmed of excess fat
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar, packed
2 tbsp vegetable oil
3 clove garlic, finely minced
1 tsp black pepper, coarsely crushed
2 tbsp toasted rice, toasted and ground
2 shallot, thinly sliced
1 tsp dried chili flakes
2 lime, one juiced, one cut into wedges
1 bunch cilantro, leaves chopped
2 stalk green onion, thinly sliced
1 cucumber, thinly sliced for serving
1 tbsp vegetable oil, for grill or pan
½ tsp salt
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Charred, tangy slices of grilled pork tossed with toasted rice, lime, and fresh herbs for a bright, smoky salad. Quick to make and layered with contrasting textures—crisp shallots, peppery mint, and a savory-fish-sauce kick.

A lively, herb-studded salad of grilled beef tossed with lime, fish sauce, toasted rice, and chilies—bright, savory, and textured. Quick to assemble after a fast sear, it balances smoky meat with cooling herbs for a memorable weeknight centerpiece.

Tender, fragrant chicken marinated in coconut and aromatics, then wrapped in pandan leaves and pan-seared until caramelized—each bite is perfumed with green, floral notes and a glossy, savory glaze. The technique balances quick searing with a short finish so the chicken stays juicy and the pandan flavor comes through.