Sweet Chili Steak, Grilled by Anna Olson

Instructions

1. Stir the onion, Sambal (or sriracha), ginger, garlic, and lime juice in a large, flat dish. Place the steak into the dish and spoon the marinade over to coat. Cover and chill the steak for at least 30 minutes and up to 3 hours.
2. To prepare the artichokes, trim away leaves with a paring knife and scoop out the choke (the prickly fibers in the center). Peel the outside of the stem with a paring knife and rub the artichoke hearts with a lime half (the acidity will keep it from browning.) Place the hearts into a medium saucepan filled with cool water and squeeze in the juice from the other lime half. Bring the artichoke up to a simmer and cook until they are fork-tender, about 25 minutes. Drain and cool. Wash your cutting board and knife before preparing the rest of the salad (raw artichokes impart a bitter taste to surfaces they touch.)
3. To assemble the salad, cut the cooled artichokes into wedges and toss with the radicchio, cucumber, green onion, coriander, and mint. Add a splash of fish sauce, the juice of the remaining lime and season with salt and sugar to taste. Arrange this on a platter and chill until ready to serve.
4. To grill the steak, heat a grill pan or gas grill on high heat. Grill the steak for about 3 minutes per side (for rare – flank steak should not be cooked past medium-rare), rotating the steak 90° after 90 seconds to achieve nice grill marks. Remove the steak to a cutting board to rest while finishing the glaze.
5. Transfer the marinade from the flat dish to a small saucepan and add the sugar and water. Cook this down over high heat until a glaze consistency, about 4 minutes. Carve the steak into thin slices against the grain of the meat and arrange this over or alongside the salad. Spoon the chili glaze over the steak, sprinkle with the fried shallots and serve immediately.