Yield: 24 servings.
Marinated Steak:
1 cup soy sauce
1 cup sugar
1 cup water
½ cup chopped garlic
¼ cup chili flakes
24 hanger steaks, 6-oz. portions
Nuoc Cham (yields 12 cups):
2 quarts water
2⅔ cups fish sauce
2¼; cups sugar
1½ cups lime juice
3 Tbsp. chopped garlic
⅔ cup grated carrot
4 Fresno chilies, thinly sliced
6 cups diced Roma tomatoes
6 cups bias-cut green beans, fried
6 cups julienned green papaya
6 cups seeded shaved cucumber
6 cups shaved romaine
6 cups herb salad
6 cups fried rice noodles
3 cups chopped roasted peanuts
To make marinated steak: In non-reactive container, combine marinade ingredients. Add steak; turn to coat. Refrigerate, covered, at least 2 hours, turning steak once.
To make nuoc cham: Combine all ingredients. Stir until sugar dissolves.
For each serving, to order: Grill 1 hanger steak to desired temperature. Carve into thin slices against the grain. Mix ¼ cup each tomatoes, green beans, papaya, cucumber, romaine, herb salad and rice noodles with 4 Tbsp. nuoc cham. Mound on serving plate; fan steak slices in front. Sprinkle with 2 Tbsp. peanuts and drizzle with 4 Tbsp. nuoc cham.
