Vietnamese Steak with Cucumber Salad
Ingredients
- ½ cup fish sauce
- 1 tablespoon packed lime zest from about 3 limes
- ⅓ cup fresh lime juice from about 3 limes
- 2 tablespoons brown sugar
- 2 garlic cloves grated or minced
- 1 large jalapeño seeds and veins removed, minced
- 1 flank steak about 1-1/2 pounds
- 1 medium seedless English cucumber thinly sliced
- 4 scallions thinly sliced
- 1/4 cup roasted peanuts chopped, for garnish
- 1/3 cup fresh mint leaves or cilantro chopped, for garnish
- Serve with cooked rice noodles or rice
Instructions
- In a small bowl, combine fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño pepper.
- 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 chilled, let meat come to room temperature before cooking.
- Combine cucumber and scallions in a small bowl. Pour in just enough of the marinade sauce to coat. Save remaining marinade sauce for serving.
- Preheat the grill to high. Pat steak dry with paper towels.
- Cook steak over direct medium heat (350° to 450°F), about 3 minutes per side 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. Top with cucumber salad. Garnish with peanuts and fresh herbs. Use remaining marinade as a sauce.
