Ingredients

• 1/2 cup (100 g) palm sugar or brown sugar
• 1/4 cup (60 ml) water
• 3 tablespoons (45 ml) fish sauce
• 1/3 cup (80 ml) lime juice
• 2 cloves garlic, grated on a microplane zester
• 1 tablespoon Thai chile powder (or red chile flakes)
• 1/4 cup (60 ml) vegetable oil
• 1 whole flank steak, about 2 lb (900 g)

Steps

1. Combine water and sugar in a small saucepan over medium heat, stirring until dissolved. Transfer to a small bowl; add fish sauce, lime juice, garlic, and chile powder and stir to combine. Reserve half of this mixture for later use.
2. Whisk oil into the remaining half. Add flank steak to a gallon-sized zipper-lock bag with this marinade, press out air, seal, and marinate—turning occasionally—for at least 1 hour and up to 12 hours.
3. Grill until well done.

Pairings

• Wine: Malbec – smoky and rich for char; Syrah – peppery with the chili and lime
• Beer: Amber Lager – caramelized malt echoes the sugar marinade; Dark Lager – roasted malt without bitterness