Summer London Broil with Mint & Cucumber Salad

In a small bowl, combine the fish sauce, lime zest, lime juice, erythritol ‘brown sugar,’ garlic and jalapeño. Pour ½ of the mixture over the flank steak and let marinate at room temperature for at least 1 hour, or refrigerate up to 24 hours. Let meat come to room temperature before cooking. 

Combine the cucumber, radishes and scallions. Pour a small amount of the marinade sauce over cucumbers, just to coat. 

Heat the broiler to high. Pat steak dry and place on a broiling pan.

Place the pan with meat on the top shelf of the oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let it rest for 10 minutes covered in foil. 

Thinly slice steak and serve over cooked shirataki rice if desired, topped with the cucumber salad. Garnish with roasted peanuts, and herbs, plus remaining marinade as a sauce.