- PREHEAT barbecue to medium-high. Sprinkle both sides of steaks with salt and season with fresh pepper.
- WHIRL garlic and chilis in a food processor until finely chopped. Add lime juice, fish sauce, brown sugar, cilantro and mint. Whirl until finely chopped. Scrape into a small bowl. Set aside.
- OIL grill. Barbecue steaks, with lid open, 3 to 5 min per side for medium-rare if steak is 1 in. thick. Transfer steaks to a cutting board. Let stand 5 min, then slice into thin strips. Serve steak drizzled with cilantro sauce and sprinkled with more mint of desired.
Serve with a side of Cauliflower ‘rice’.
Pair it with: An easygoing French fave
This cabernet franc from the Loire Valley has a pleasingly assertive acidity and red-cherry and raspberry flavours. Exuberant yet approachable, it pairs perfectly with grilled beef and herbs.
Our Pick: Domaine du Petit Clocher Cabernet Franc, France, $15.