2 each 1 inch porterhouse steak or 4 each 1 inch cut pork steaks or any other proteins of your choosing, about 2 pounds total
Kosher salt and black pepper
1⁄4 cup fish sauce
3 tablespoons light brown sugar
2 tablespoons sambal chili paste
2 garlic cloves, finely grated
1/2 cup fresh lime juice
1 orange and 1 lime, halved
1 head Boston or romaine lettuce, torn into large pieces
6 mint sprigs
1⁄2 bunch cilantro
1 shallot, thinly sliced into rings
Directions
Season protein of choice with salt and pepper and place in a shallow baking dish.
Combine fish sauce, light brown sugar, sambal, garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar.
Pour half of the mixture over the protein and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade.
Preheat grill to high.
Bring a clean baking dish out to the grill for the protein to rest in after cooking.
Once the grill is sufficiently hot, grill the protein until deeply browned and lightly charred on both sides, 2 to 4 minutes per side, moving the protein around as needed to prevent excessive flare-ups, which, depending on how fatty your protein is, will happen with varying severity.
Grill the lime and orange, cut-side down, until lightly charred, one to two minutes.
Remove the protein and citrus from the grill and let rest one minute or two in that same large baking dish to catch the juices.
Drizzle the remaining lime dressing over the sliced protein and let it rest for a few minutes so the juices mix with the dressing.
Slice the protein about 1/4 inch thick.
Arrange a large platter with lettuce, along with some of the mint, cilantro and shallots. Top with sliced protein and remaining herbs and shallots.
Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled corn salad and grilled citrus (recipe follows) for squeezing.
