Chilied Beef

- 3 serrano chilies, stems removed and sliced
- ¼ cup white vinegar
- 1 pound flank steak
- 1 large red onion, sliced
- 4 scallions, trimmed and thinly sliced
- Juice of 1 large lime
- 2 tablespoons fish sauce
- 1 teaspoon dried red pepper flakes
- Bibb or romaine lettuce leaves
Instructions:
This one is a zinger! Between the serranos and the dried pepper flakes, it really packs a punch. Luckily the lime juice helps to quench the fire, as does a cold beer or even a margarita!
- Place the sliced chilies in a small bowl with the vinegar; let stand for at least 15 minutes.
- Grill or broil the flank steak to your desired doneness. Remove from the grill, cover with foil, and let stand 10 minutes. Thinly slice the streak across the grain.
- Place the beef slices in a large bowl. Add the red onion, scallions, lime juice, and red pepper flakes; toss all of the ingredients together. Cover the dish, place in the refrigerator, and let marinate for at least 1 hour.
- Before serving, let the beef return to room temperature. Mound the beef on top of lettuce leaves and serve with white rice. Pass the serrano/vinegar sauce separately.