Vietnamese Flank Beef Steak with Noodle Salad

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mayo 12, 2015

Barbecued Flank Steak shines in sandwiches and salads like this one! Pick up an extra steak 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.
[timer length=10]10 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 10 mins

  • 15 mins

    10 mins

    25 mins

  • Productos: 8 Servings

Instrucciones

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.

Place steak on greased grill over medium-high heat 400°F (200°C); close lid and grill for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.

Sauce: combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.

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). Top with 1/2 cup chopped roasted peanuts.
2.8 mg iron (20% DV), 63 µg folate (28% DV). Excellent source of folate and high in iron.

Ingredientes

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

Sauce:

½ cup (125 mL) cold water

3 tbsp (45 mL) lime juice

2 tbsp (30 mL) granulated sugar

2 tbsp (30 mL) fish sauce

1 Thai chili, thinly sliced

Noodle Salad (recipe follows)

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Información nutricional

Calorías355
Sodio708 mg
Proteínas25 g
Grasas Totales12 g
Total Carbohydrates36 g