Grilled Thai Steak Salad

Yield: 24 servings.

Marinated Steak:

1 cup soy sauce

1 cup sugar

1 cup water

½ cup chopped garlic

¼ cup chili flakes

24 hanger steaks, 6-oz. portions

Nuoc Cham (yields 12 cups):

2 quarts water

2⅔ cups fish sauce

2¼; cups sugar

1½ cups lime juice

3 Tbsp. chopped garlic

⅔ cup grated carrot

4 Fresno chilies, thinly sliced

6 cups diced Roma tomatoes

6 cups bias-cut green beans, fried

6 cups julienned green papaya

6 cups seeded shaved cucumber

6 cups shaved romaine

6 cups herb salad

6 cups fried rice noodles

3 cups chopped roasted peanuts

To make marinated steak: In non-reactive container, combine marinade ingredients. Add steak; turn to coat. Refrigerate, covered, at least 2 hours, turning steak once.

To make nuoc cham: Combine all ingredients. Stir until sugar dissolves.

For each serving, to order: Grill 1 hanger steak to desired temperature. Carve into thin slices against the grain. Mix ¼ cup each tomatoes, green beans, papaya, cucumber, romaine, herb salad and rice noodles with 4 Tbsp. nuoc cham. Mound on serving plate; fan steak slices in front. Sprinkle with 2 Tbsp. peanuts and drizzle with 4 Tbsp. nuoc cham.