Recipe Instructions:
4 tablespoons fish sauce
2 tablespoons brown sugar
3 tablespoons lime juice, divided
1 tablespoon minced garlic
1 pound skirt or flap steak
1 tablespoon butter (optional)
In a large bowl, mix the fish sauce, brown sugar, 2 tablespoons of the lime juice, and garlic. Place the steak in the bowl to marinate and cover with plastic wrap. Place in the refrigerator for at least 30 minutes, or up to 4 hours.
Remove the steak from the refrigerator and allow it to return to room temperature, about 30 minutes. Reserving the marinade, remove the steak from the bowl.
Over a grill or in a cast-iron skillet over high heat, grill the steak for 3 to 4 minutes per side, until medium-rare.
Allow the steak rest for 10 minutes, then slice it thinly across the grain. Add the remaining tablespoon of lime juice to the marinade and pour it into a saucepan. Cook over medium heat until slightly reduced, about 4 minutes. Once it's warm, swirl in the butter for extra deliciousness, if desired. Serve steak with sauce at the side.
