This recipe comes from a PBS episode of Milk Street (a cooking show from the mind behind America’s Test Kitchen, Christopher Kimball. When I make this on my show, I leave out the shallots and mint and put in cucumbers to please my 16yr old taste tester, Nikko. Watch the live on youtube and give it a try.

Ingredients

• 1 large shallot, sliced into thin rings

• 3 Tbsp. lime juice (from 2 limes)

• 1½ tsp. kosher salt

• ¾ tsp. white pepper

• 4 tsp. light brown sugar, divided

• 1½ lbs. skirt steak, trimmed and cut into 4 to 6 pieces

• 1 Tbsp. canola oil

• 1 Tbsp. fish sauce

• 1 tsp. crushed red pepper

• 1½ cups cherry tomatoes, halved

• ½ cup coarsely chopped fresh cilantro, plus more for garnish

• ½ cup fresh mint, coarsely chopped

Directions

1. Combine shallot and lime juice in a large bowl; let stand 10 minutes, stirring occasionally.

2. Meanwhile, stir together salt, white pepper and 2 teaspoons of the brown sugar in a small bowl. Pat steak dry with paper towels, and rub with salt-sugar mixture.

   3. Heat oil in a large cast-iron skillet over medium-high until smoking, about 5 minutes.

   4. Cook steak in hot oil, in batches, until charred and desired degree of doneness is reached, 2 minutes per side for medium. Transfer to cutting board, and let rest 10 minutes.

   5. Meanwhile, add fish sauce, crushed red pepper, and remaining 2 teaspoons sugar to the shallot mixture, and stir until sugar dissolves. Thinly slice steak against the grain, and add steak and any accumulated juices to shallot mixture. Add tomatoes, cilantro, and mint; toss to combine. Transfer to a platter, and garnish with more cilantro.