Directions

1. Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in large resealable freezer bag. Pierce steak all over with fork; place in bag and refrigerate for 8 hours or up to 24 hours.
2. Place steak on greased grill over medium-high heat 400∞F (200∞C); close lid and grill for 5 to 6 minutes per side for medium. Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.
3. Sauce: combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.

Sauce: 1/2 cup cold water 3 tbsp lime juice 2 tbsp granulated sugar 2 tbsp fish sauce 1 Thai chili, thinly sliced.
Noodle Salad: Cook 8 oz fine rice vermicelli according to package instructions. Place in shallow bowl or platter along with 3 cups shredded lettuce, 3 cups fresh bean sprouts and 12 fresh mint sprigs, half english cucumber, julienned, 1 tomato, cut into wedges (optional). Top with 1/2 cup chopped roasted peanuts.