Bò Né (Steak and Eggs)

Preparation

1. Step 1

   Marinate the steak: In a medium bowl, stir together garlic, shallot, chile, seasoning sauce and sugar. Slice steak along the grain into 4 pieces, then flatten them until they’re about ¼-inch thick. Add them to the marinade and turn to coat. Cover and refrigerate for at least 1 hour, or overnight.

2. Step 2

   About 30 minutes before you’re ready to serve, prepare the salad: In a bowl, whisk together fish sauce, vinegar, lime juice, sugar, chile (if using) and 2 tablespoons water. Taste and add more fish sauce or lime juice, if you like. Add cucumber, onion and lettuce; toss to combine then refrigerate.

3. Step 3

   Cook the steak and eggs: Remove steak from marinade, brushing off the aromatics. Slice each steak against the grain into 1-inch strips.

4. Step 4

   The next step will play out quickly: Heat a large skillet over medium-high, then add oil. Add steak strips, then crack eggs beside them with enough room to spread. Scatter onion on the other side of your skillet, stirring gently until softened. After 2 to 3 minutes, flip steak strips and cook to your desired doneness.

5. Step 5

   Remove skillet from heat. Remove salad from fridge, add tomato and toss gently. Serve immediately with steak and eggs from the skillet, bánh mì, butter and pâté.