Vietnamese Flank Steak With Asian Cucumber Salad Food

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD

Steps:

• In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
• Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
• Light the grill or heat the broiler to high. Pat steak dry with paper towels.
• If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
• Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

VIETNAMESE FLANK STEAK WITH ASIAN CUCUMBER SALAD

Steps:

• 1. In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours. If refrigerated, let meat rest on counter 15 to 20 minutes, to come to room temperature, before cooking.)
• 2. Pat steak dry with paper towels. Preheat broiler or outdoor grill. If grilling, grill steak on hot grill for about 3 to 4 minutes per side or done to taste. If broiling, heat a 10-inch oven-proof cast iron skillet over high heat for 5 minutes. Add steak and sear meat in hot skillet for 2 minutes. Turn steak and transfer skillet to oven and broil for 3 minutes per side for rare (or longer for medium or well-done steak).
• 3. Transfer steak to cutting board, cover with foil, and let rest 10 minutes.
• 4. While steak is resting, prepare Cucumber Salad. Combine the cucumber, radishes, scallions, peanut oil and rice vinegar, and pour over salad. Add just enough of the marinade sauce to coat vegetables, and toss gently.
• 5. Thinly slice steak and arrange beef slices over cooked rice or cooked noodles. Sprinkle sesame seeds over steak slices. Top with cucumber salad, and garnish salad with fresh mint and/or cilantro leaves. Serve immediately.

VIETNAMESE STEAK WITH CUCUMBER SALAD

Steps:

• PREPARATION In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat. Light the grill or heat the broiler to high. Pat steak dry with paper towels. If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil. Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.