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Recipes
Vietnamese-Style Noodle Salad with Grilled Steak

Grilling

Vietnamese-Style Noodle Salad with Grilled Steak

20 min prep

480 min marinating

10 min cooking

Serves 8

Difficulty 2/5

Barbecued Flat Iron shines in sandwiches and salads like this one!

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 1½ lb (750 g) Beef Top Blade Flat Iron Grilling Steaks, ¾ inch (2 cm) thick Noodle Salad 8 oz (250 g) fine rice vermicelli 3 cups (750 mL) EACH shredded lettuce and fresh bean sprouts 12 fresh mint sprigs Half English cucumber, julienned 1 tomato, cut into wedges (optional) ½ cup (125 mL) cold water 3 tbsp (45 mL) fresh lime juice 2 tbsp (30 mL) granulated sugar 2 tbsp (30 mL) fish sauce 1 Thai chile pepper, thinly sliced ½ cup (125 mL) chopped roasted peanuts

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Directions

1. Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in large resealable freezer bag. Pierce steaks all over with fork. Add to bag, turning to coat; seal and refrigerate for 8 hours or up to 24 hours. 2. Discard marinade from meat; pat steaks dry with paper towel. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steak to cutting board and let rest for 5 minutes. 3. Noodle Salad: Meanwhile, cook vermicelli according to package instructions. Drain and place in shallow bowl or platter; top with lettuce, bean sprouts, mint, cucumber and tomato (if using). Combine water, lime juice, sugar, fish sauce and chile in a small bowl, stirring until sugar is dissolved. Splash sauce over salad and toss to combine. 4. Cut steaks across the grain into thin slices and serve with Noodle Salad; garnish with peanuts.

Tip

Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.

How to Cook It

Grilling

Cuts Used in This Recipe

Vietnamese-Style Noodle Salad with Grilled Steak

Steaks

Top Blade Flat Iron Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.