If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned skillet or grill- pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total. Dressing can be made 3 hours ahead and kept, covered, at room temperature.
For steak
1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 lb flank steak
For salad
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles
2 medium Granny Smith apples
7 oz mixed greens salad (16 cups loosely packed)
1 cup fresh mint leaves, torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 lb flank steak
For salad
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles
2 medium Granny Smith apples
7 oz mixed greens salad (16 cups loosely packed)
1 cup fresh mint leaves, torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
Prepare grill for cooking over moderate heat. Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
Thinly slice steak across the grain.
Assemble salad while steak rests. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. Working around core of each apple, cut apple in 4 chunks. Slice these approx. 1/4 inch thick. Stack and cut slices lengthwise into matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
Thinly slice steak across the grain.
Assemble salad while steak rests. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. Working around core of each apple, cut apple in 4 chunks. Slice these approx. 1/4 inch thick. Stack and cut slices lengthwise into matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
Makes 6 to 8 servings
I love this recipe!! Don't bother tasting as you go along, just make it exactly as it says and it will be perfect! The mint is the best part of the salad so make sure you have enough. Not having a balcony for a BBQ I cooked the steak in a skillet. Who knows what type of steak I had, all it said was "freshly slaughtered". I only had to cook it a few minutes on each side (it wasn't very thick) and it was very tender after marinating for the full 8 hours. There was enough left over for lunch the next day, but watch out! Suds found the dressing was spicier the second time around.
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