Vietnamese Flank Beef Steak with Noodle Salad
Barbecued Flank shines in sandwiches and salads like this one! Pick up an extra Flank when shopping and throw two on the grill ñ use one in this recipe with fresh veggies and serve the second, next night, in an open-face steak and Cheddar melt sandwich.
Number of servings : 8
Type of meal : | Main Courses | Main Courses
Special diet :
2 cloves garlic, minced
1 shallot, finely chopped
5 tsp packed brown sugar
4 tsp vegetable oil
1 tbsp each fish sauce and soy sauce
1/4 tsp pepper
1-1/2 lb Beef Flank Marinating Steak
Noodle Salad (recipe follows)
1. Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in large resealable freezer bag. Pierce steak all over with fork; place in bag and refrigerate for 8 hours or up to 24 hours.
2. Place steak on greased grill over medium-high heat 400∞F (200∞C); close lid and grill for 5 to 6 minutes per side for medium. Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.
3. Sauce: combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.
Sauce: 1/2 cup cold water 3 tbsp lime juice 2 tbsp granulated sugar 2 tbsp fish sauce 1 Thai chili, thinly sliced.
Noodle Salad: Cook 8 oz fine rice vermicelli according to package instructions. Place in shallow bowl or platter along with 3 cups shredded lettuce, 3 cups fresh bean sprouts and 12 fresh mint sprigs, half english cucumber, julienned, 1 tomato, cut into wedges (optional). Top with 1/2 cup chopped roasted peanuts.