Flank Steak Vermicelli Salad

Flank steaks get so little credit…they’re flavourful and lean, and quick cooking. The key is to spoil it with a great marinade (it looks like a lot of ingredients, but is totally worth it), and slice it the right way. This is easily accompanied by a refreshing rice vermicelli salad and a veggie slaw. Any left over steak can be an easy sandwich topper with sliced tomatoes, fresh lettuce, and wasabi mayo the next day.

 

Serves: 2

Time: 20 minutes

Prep ahead: Marinade steak overnight

Level of Difficulty: I am willing to touch raw meat

Cooking Method: Stovetop, grill

Ingredient Rundown: flank steak, ginger, garlic, red chili, lettuce, rice vermicelli, bean sprouts, green onions, lime juice, fish sauce, soy sauce, sesame oil, mint, S&P

 

From the market:

1 lb flank steak 

1 red chili, sliced thinly in rounds

2 nests or approximately 150 g of dry rice vermicelli (use Dong Guan vermicelli for best texture)

1 bunch fresh green onion, sliced thinly in rounds

1/2 cup lettuce, shredded/sliced thinly

1/2 cup bean sprouts

1 handful mint leaves, torn

 

From your pantry:

2 dashes (tbsp) olive oil

3 tbsp light soy sauce

2 cloves garlic, crushed

5 1/4″ slices ginger root

1 tsp sugar

2 cups water

1 tsp sesame oil

1 tsp nam pla (vietnamese fish sauce)

1/2 lime, juiced

salt and pepper to taste

 

Equipment:

1 large pot

1 large saute pan /stove top grill /outdoor grill.

 

1. Put flank steak in a large resealable bag. Add the following: ginger, garlic, soy sauce, olive oil, sugar, ground pepper. Marinade in refrigerator overnight.

2. Bring 2 cups of water on HI to boiling point, add rice vermicelli and keep on MED-HI (rolling boil) and cook for 5 minutes. Rinse with cold water, and drain well.

3. Heat grill/saute pan, or outdoor grill on MED-HI. When hot, take flank out of bag, grill on one side fo 3 minutes. Flip, and grill another 3 minutes for medium.

4. Meanwhile, make a dressing for the salad by tossing the following in a bowl: sesame oil, nam pla, lime juice, splash of water.

5. Once steak is done, remove from heat and let sit for 5 minutes. slice against the grain in 1/4″ slices (if you slice with the grain, meat will look like long shreds).

6. Dress cooled vermicelli, mint, lettuce, sprouts, and green onion with dressing and toss well. Put on a large platter,.place steak on top of vermicelli salad and serve warm.

 

*TIP* – if you have a great filet of firm fleshed white fish, this works perfectly for fish as well. Marinade fish for 5 minutes before putting on grill.