Vietnamese Steak And Sugar Snap Salad

• 1/2 cup fish sauce
• 1/2 cup chopped fresh cilantro
• 3 tablespoons peanut oil or canola oil
• 3 tablespoons light brown sugar
• 3 tablespoons unseasoned rice vinegar
• 3 tablespoons seeded chopped jalapeno (from 1 large jalapeno)
• 2 tablespoons chopped garlic (from 2 large garlic cloves)
• 1 tablespoon peeled chopped fresh ginger
• 1 tablespoon lime zest (from 1 lime)
• 1 1/2 pound skirt steak, cut into 4 equal parts
• 1/2 cup peanut oil
• 1/2 cup coarsely chopped fresh cilantro
• 4 tablespoons fresh lime juice (from 2 large limes)
• 1 tablespoon fish sauce
• 2 teaspoons light brown sugar
• 1 teaspoon each chopped ginger, chopped garlic, and seeded chopped jalapeno
• 1 (8-oz.) bag sugar snap peas, cut diagonally into slices
• 1 cup thinly sliced red bell pepper (from 1 bell pepper)
• 1 cup matchstick carrots
• 1/2 cup thinly sliced red onion (from 1 onion)
• 2 tablespoons each chopped fresh basil, chopped fresh cilantro, and chopped fresh mint
• Lime wedges, for serving

1. Prepare the Marinade: Whisk together fish sauce, cilantro, oil, brown sugar, vinegar, jalapeno, garlic, ginger, and lime zest in a medium bowl. Add skirt steak to marinade; allow to stand covered in refrigerator 30 minutes. Preheat a grill or grill pan to high (450u0b0F to 500u0b0F). Grill marinated steak pieces 2 to 3 minutes per side for medium, or until desired degree of doneness. Allow cooked meat to stand 10 minutes before slicing thinly against the grain.
2. minute.

fish sauce, fresh cilantro, peanut oil, light brown sugar, rice vinegar, garlic, fresh ginger, lime zest, skirt, peanut oil, fresh cilantro, lime juice, fish sauce, light brown sugar, ginger, sugar snap peas, red bell pepper, matchstick carrots, red onion, fresh basil, lime wedges

Taken from www.myrecipes.com/recipe/Vietnamese-steak-and-sugar-snap-salad (may not work)