Vietnamese-style Grilled Steak & Noodle Salad

DifficultyBeginner

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

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Yields8 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
 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
 1/4 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
 ½ 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
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

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.

5

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

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
 1/4 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
 ½ 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

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

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.

5

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

Vietnamese-style Grilled Steak & Noodle Salad