-Rinse and pat dry a 1.5-2 pound flank steak.
-Chop up 2 stalks of lemon grass, you should have about 4 TBS total.
-In a large glass-baking dish, mix the following
¼ cup soy sauce
2 tsp ground black pepper
2 TBS of the chopped lemon grass
-Add the flank steak and turn to coat. Let stand at room temperature for 30+ minutes.
-Get a cast iron pan or heavy bottomed pan really hot over high heat for about 5 minutes.
-Put the steak on the pan, then set your timer for 5 minutes.
-Flip the steak over and continue to cook on high for another 5 minutes.
-Transfer the steak to a carving board and let stand for 10 minutes.
-Cut the steak in half lengthwise.
-Slice the halves across the grain ¼ inch thick.
-In a large wok or nonreactive skillet, combine the following:
3 TBS lime juice
2 TBS fish sauce
½ tsp crushed red pepper
½ tsp sugar
the remaining 2 TBS lemongrass
-Cook over moderate heat until hot.
-Stir in the sliced steak along with 1 TBS of the marinade.
-Chop up the following:
15 mint leaves
½ a bunch of cilantro, stems and all.
-Add to the steak and turn the heat off.
-Serve over a bed of lettuce.