From: Chef Scott Samuel, CIA Greystone. Yield: 12 servings. Flank Steak: 2 lb. flank steak 2 Tbsp. Asian fish sauce 3 Tbsp. lime juice 1 Tbsp. sugar ¼ cup shallots, sliced into rings 2 serrano chiles, stemmed and minced ¼ cup mint leaves 2 Tbsp. honey 1 oz. sesame oil Grape and Cabbage Salad: 4 cups napa cabbage, shredded ¼ cup cilantro leaves ¼ cup green onions, bias cut ¼ cup red bell pepper, cut into strips 3 Tbsp. toasted peanuts, ...
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