Charred Steak and Grilled Carrot Salad with Zesty Fish-Sauce Dressing

1. Season the Steak

Take your steak and season it generously with a teaspoon of kosher salt and several twists of freshly ground black pepper. This step is crucial as seasoning the meat ahead allows the salt to penetrate, enhancing both its flavor and tenderness.

2. Preheat the Grill and Cook Vegetables

Preheat your gas grill on medium heat. While the grill is heating, place the carrots and thick slices of red onion directly on the grill. The carrots will take about 15 minutes, and the onions should be grilled until they're tender and juicy.

3. Blot and Grill the Steak

Increase the heat to medium-high. Blot any moisture off your steak with a paper towel to ensure a good sear, then add the steak to the grill. Grill the steak for 3 to 5 minutes on each side, aiming for a good char without overcooking.

4. Rest the Steak

Remove the steak from the grill and let it rest for at least 5 minutes. This resting period allows the juices to redistribute within the meat, making it more flavorful and tender.

5. Slice and Combine Ingredients

Cut the carrots into long slices and the onion rings in half. Slice the steak into thin strips against the grain. In a large bowl, combine the sliced steak, grilled onions, and carrots. Pour in about ¼ cup of the Spicy Fish-Sauce Sauce and any juices from the steak. Toss everything together while it's still warm.

6. Prepare the Herb Salad

In a separate bowl, toss the fresh herbs with the juice from one lime wedge, a pinch of salt, a few twists of black pepper, and a drizzle of extra-virgin olive oil.

7. Combine and Serve

Fold the herb salad into the steak and vegetable mixture, ensuring everything is well combined. Serve the salad immediately with a lime wedge and extra Spicy Fish-Sauce Sauce on the side for drizzling.