Ingredients:

1/2 cup canned coconut milk

4 cloves garlic

2 tablespoons lime juice

1/4 cup fresh cilantro

2 tablespoons sriracha

salt

1 1/2 pounds trimmed skirt steak

1 cup brown jasmine rice

1/2 cup crushed peanuts

2 tablespoons olive oil

2 tablespoons fish sauce

2 tablespoons rice-wine vinegar

2 tablespoons water

1 tablespoon sugar

3/4 cup chopped fresh cilantro

2 tablespoons lime juice

1 small chile

1/4 head green cabbage

1/4 head purple cabbage

2 carrots

Directions:

1. To prepare the steak, whisk the coconut milk, garlic, lime juice, cilantro, and sriracha in a bowl.

2. Season with salt to taste.

3. Place in a dish along with the steak and marinate in the refrigerator for at least one hour or up to 24 hours.

4. Cook the rice according to package instructions.

5. While the rice cooks, make the slaw: In a large bowl whisk the oil, fish sauce, vinegar, water, sugar, cilantro, lime juice, garlic, and chile. In a separate bowl, mix the green and purple cabbage and carrots.

6. Add the dressing to the vegetables and toss to combine.

7. Set aside.

8. Heat a grill on high. Add the steak and cook 3 to 4 minutes per side, or until medium-rare.

9. Remove to a cutting board and let steak rest 3 minutes before thinly slicing against the grain.

10. Divide rice among six plates.

11. Layer the steak on top of the rice, followed by the cabbage slaw.

12. Garnish with peanuts and a lime wedge.

Bon Appetit!