Tonight’s dinner is similar to last week’s Vietnamese Flank Steak in that it has a fish sauce, lime, and brown sugar marinade. The proportions of this week’s marinade are much better balanced though so the whole dinner is less fishy. The original recipe has this dish made with grilled slices of pork shoulder. I think I will try that in the future.
Since I cannot find escarole at my local grocery I use a lettuce blend. I also add green onions, cilantro, and basil to the salad which is dressed in reserved marinade. The grilled citrus is spectacular and so juicy! This s a really tasty light dinner.