Beef - Vietnamese Flank Steak with Noodle Salad

By á-849

Ingredients

• In resealable plastic bag:
• 2 cloves of garlic
• 1 shallot Finley chopped
• 5 tsp packed brown sugar
• 4 tsp oil
• 1 Tbsp fish sauce
• 1 Tbsp soya sauce
• 1/4 tsp pepper
• Add:
• 11/2 lb. beef flank steak -pierce steak all over with fork
• Marinade in fridge overnight
• Noodle Sauce:
• 1/2 cup cold water
• 3 Tbsp lime juice
• 2 Tbsp sugar
• 2 Tbsp fish sauce
• 1 Thai chili, thinly sliced
• Combine
• 8 oz. Fine rice vermicelli, cooked according to pkg. Instructions
• 3 cups shredded lettuce
• 3 cups fresh bean sprouts
• 12 fresh mint sprigs
• 1/2 English cucumber, julienned
• 1 tomato, cut into wedges (optional)
• 1/2 cup roasted peanuts
• Add noodle sauce and toss.
• Serves 8

Preparation

Step 1

Grill steak on greased grill over medium high heat, close lid and grill for 5 to 6 minutes per side
Remove from grill and Tent with foil for 5 minutes before slicing