-Rinse and pat dry a 1.5-2 pound flank steak.

-Chop up 2 stalks of lemon grass, you should have about 4 TBS total.

-In a large glass-baking dish, mix the following

¼ cup soy sauce

2 tsp ground black pepper

2 TBS of the chopped lemon grass

-Add the flank steak and turn to coat. Let stand at room temperature for 30+ minutes.

-Get a cast iron pan or heavy bottomed pan really hot over high heat for about 5 minutes.

-Put the steak on the pan, then set your timer for 5 minutes.

-Flip the steak over and continue to cook on high for another 5 minutes.

-Transfer the steak to a carving board and let stand for 10 minutes.

-Cut the steak in half lengthwise.

-Slice the halves across the grain ¼ inch thick.

-In a large wok or nonreactive skillet, combine the following:

3 TBS lime juice

2 TBS fish sauce

½ tsp crushed red pepper

½ tsp sugar

the remaining 2 TBS lemongrass

-Cook over moderate heat until hot.

-Stir in the sliced steak along with 1 TBS of the marinade.

-Chop up the following:

15 mint leaves

½ a bunch of cilantro, stems and all.

-Add to the steak and turn the heat off.

-Serve over a bed of lettuce.