vietnamese flank steak with asian cucumber salad

Name: Vietnamese Flank Steak with Asian Cucumber Salad
Prep time: 40 min
Cook time: 15 min
Yield: 4
Cuisine: Vietnamese
Ingredients: ## FLANK STEAK MARINADE; 1/4 cup(s) fish sauce; 1 tablespoon(s) packed lime zest; 1/3 cup(s) fresh lime juice (from about 3 limes); 2 tablespoon(s) dark brown sugar; 2 clove(s) garlic, minced; 1 large jalapeño pepper, deseeded and minced; 1 1/2 pound(s) beef flank steak; 2 tablespoon(s) sesame seeds, for garnish; ## CUCUMBER SALAD; 1 small seedless english cucumber, thinly sliced; 1 bunch(es) radishes, thinly sliced; 4 - scallions (green onions), thinly sliced; 1 teaspoon(s) peanut oil; 1/2 teaspoon(s) rice wine vinegar; 2 or 3 sprig(s) fresh mint or cilantro, for garnish; ## RECOMMENDED SIDE DISHES; - cooked white rice or cooked rice noodles, for serving

9 Pinches

Vickie Parks

Renton, WA

Updated on Mar 7, 2016

The marinade is a classic Vietnamese dipping sauce called Nuoc Cham. It consists of mostly common pantry staples, so you'll likely only need to buy fresh limes and fresh jalapeños.

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prep time 40 Min

cook time 15 Min

method Broil

yield 4 serving(s)

Ingredients

FLANK STEAK MARINADE
1/4 cup fish sauce
1 tablespoon packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 cloves garlic, minced
1 large jalapeño pepper, deseeded and minced
1 1/2 pounds beef flank steak
2 tablespoons sesame seeds, for garnish
CUCUMBER SALAD
1 small seedless english cucumber, thinly sliced
1 bunch radishes, thinly sliced
4 - scallions (green onions), thinly sliced
1 teaspoon peanut oil
1/2 teaspoon rice wine vinegar
2 or 3 sprigs fresh mint or cilantro, for garnish
RECOMMENDED SIDE DISHES
- cooked white rice or cooked rice noodles, for serving

How To Make vietnamese flank steak with asian cucumber salad

Step 1

In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. 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 refrigerated, let meat rest on counter 15 to 20 minutes, to come to room temperature, before cooking.)

Step 2

Pat steak dry with paper towels. Preheat broiler or outdoor grill. If grilling, grill steak on hot grill for about 3 to 4 minutes per side or done to taste. If broiling, heat a 10-inch oven-proof cast iron skillet over high heat for 5 minutes. Add steak and sear meat in hot skillet for 2 minutes. Turn steak and transfer skillet to oven and broil for 3 minutes per side for rare (or longer for medium or well-done steak).
Step 3

Transfer steak to cutting board, cover with foil, and let rest 10 minutes.
Step 4

While steak is resting, prepare Cucumber Salad. Combine the cucumber, radishes, scallions, peanut oil and rice vinegar, and pour over salad. Add just enough of the marinade sauce to coat vegetables, and toss gently.
Step 5

Thinly slice steak and arrange beef slices over cooked rice or cooked noodles. Sprinkle sesame seeds over steak slices. Top with cucumber salad, and garnish salad with fresh mint and/or cilantro leaves. Serve immediately.
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