Grilled Carrots, Steak, and Red Onion with Spicy Fish Sauce

Directions

Season steak with 1 teaspoon salt and several twists of pepper. Set aside.

Heat a gas grill to medium

Arrange the carrots and onion slices on the grill and cook, turning frequently until they are starting to soften and brown a bit ( carrots should be about as soft as a cooked beets, the onions should be quite tender and juicy) about 15 minutes.

Increase the heat to medium-high, blot any moisture off the steak, and add it to the grill. Cook to rare or medium-rare, 3 to 5 minutes per side, depending on how thick it is. Don't overcook it! As you're cooking the steak, make sure the carrots and onions are not charring too much- a few dark edges will be nice, however.

Take everything off the grill. Let the steak rest as you cut the carrots on an angle into long slices and cut the onion rings in half. Drizzle with olive oil.

After the steak has rested for at least 5 minutes, cut across the grain, and at an angle to the cutting board, Into thin strips. Pile the steak, onions, and carrots into a large bowl and pour on 1/4 cup of the spicy fish sauce and any steak juices that have accumulated. Toss, taste and add more sauce if you need for the favor to be bright and delicious.

Gently toss the fresh herbs in a small bowl with the juice from one lime wedge, a bit of salt and pepper, and a drizzle of olive oil. Gently fold the fresh herb salad into the steak salad. Served with a lime wedge and more sauce on the side.