This is a Vietnamese recipe I hijacked and made better.
2 lbs flank steak sliced against into just shy of 1/4 inch slices. Make sure you cut this like I say or it won't come out tender and you'll have chewy beef.
2 stalks lemongrass 1 small onion 4 cloves garlic 1 tbsp sugar 1 tbsp fish sauce 1 1/2 tbsp olive oil 1 tbsp soy sauce 1/2 tsp black pepper Blend all in a blender and marinate 1 hour. Really work that marinade into the meat with your hands.
Cook beef on a flaming hot grill top and cook till well done and let the meat get a light char on it.
This kind of meat is traditionally served either in a vermicelli bowl called Bun thIt nuong or over rice. Both dishes are topped with a sauce called "Nuoc mum ". It's a combination of fish sauce, rice vinegar, fresh line juice, Thai peppers or red flakes and alil sugar and water. Look the recipe up to get an idea of how to mix it as I do it by taste. Or you can just eat it by itself with a side of veggies like I do on a cut ;-)
Enjoy! It's ****ing delicious !