Vietnamese-Style Noodle Salad with Grilled Steak

Barbecued Flat Iron shines in sandwiches and salads like this one!
Yield 8 Servings Prep. Time 20 min Marinating Time 480 min Cooking Time 10 min Total Time 510 min


Here are the following 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

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.