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Vietnamese Flank Beef Steak with Noodle Salad

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

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.

 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)
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 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.

3

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

Nutrition Facts

0 servings

Serving size

8 Servings

Amount per serving
Calories355
% Daily Value *
Total Fat 12g16%
Sodium 708mg31%
Total Carbohydrate 36g14%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.