(With Special Guest Chef: Allison Fishman)
1½ Pounds Flank steak, top round or London broil
1 tsp Kosher salt
1 Tbs Vegetable oil
2 Large Onions, halved and sliced into 1/3-inch-thick half moons
½ Cup Low-sodium soy sauce
½ Cup Light brown sugar
1/3 Cup Fresh lime juice
2 Tbs Vietnamese or Thai fish sauce
3 Serrano chiles or 2 jalapeños, thinly sliced (depending on desired heat)
2 Cloves Garlic, minced
1 Cup Fresh coarsely chopped basil leaves, lightly packed
1 Cup Fresh coarsely chopped cilantro leaves, lightly packed
1.) Turn the broiler on and place a heavy ovenproof skillet, preferably cast iron, 6 inches from the broiler element. Heat the skillet for at least 10 minutes.
2.) Season the flank steak with the salt, rubbing it into the meat. Carefully remove the skillet from the oven (it's hot), place on the stovetop, and place the meat in the skillet (it will sizzle). Return the skillet to its spot under the broiler, and cook until the meat is medium-rare, about 10 minutes. Remove the skillet from broiler, transfer the meat to a plate, and cover with aluminum foil. Let rest for at least 10 minutes before slicing.
3.) Heat the oil in a large skillet over medium-high heat. Add the onions and sweat until they are soft and beginning to caramelize, about 20 minutes. Stir in the soy sauce, brown sugar, lime juice, fish sauce, chiles, and garlic. Bring to a simmer and cook gently over medium heat until reduced by half, about 7 minutes.
4.) Remove the sauce from heat and stir in the basil and cilantro. Taste to ensure that the sauce is sweet, sour, salty, and spicy. Adjust the seasonings as needed to ensure that each flavor is present.
5.) Cut the steak into thin slices against the grain and toss with sauce. Serve warm.
Allison Fishman is co-host of the Lifetime program Cook Yourself Thin. Her new cookbook is You Can Trust a Skinny Cook: 140 Recipes That Love You Back!