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 – use one in this recipe with fresh veggies and serve the second, next night, in an open-face steak and cheddar melt sandwich. Makes 8 servings.
Ingredients
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 5 tsp (25 mL) packed brown sugar
- 4 tsp (20 mL) vegetable oil
- 1 tbsp (15 mL) EACH fish sauce and soy sauce
- ¼ tsp (1 mL) pepper
- 1 ½ lb (0.68 kg) beef flank marinating steak
- noodle salad (recipe follows)
Directions
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. Noodle Salad: Cook 8 oz (250 g) 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).
4. Prepare sauce by combining 1/2 cup cold water, 3 tbsp lime juice, 2 tbsp granulated sugar, 2 tbsp fish sauce and 1 Thai chili, thinly sliced
5. Splash sauce over Noodle Salad and toss to combine. Serve with steak, topped with 1/2 cup chopped roasted peanuts.
Nutrition Per Serving: 355 calories, 25 g protein, 12 g fat, 36 g carbohydrate, 708 mg sodium, 2.8 mg iron (20% DV), 63 µg folate (28% DV). Excellent source of folate and high in iron
Recipe courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit www.beefinfo.org
Hot Topics
Who's Online
Become a Fan
Follow Us
Add a Comment