Vietnamese-Style Grilled Steak With Noodles |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a great summertime steak dish for 2 with a lot of pantry items mixed with fresh that has been adapted from Gourmet and become a favorite of ours. If I have time I double the sauce and quickly marinate the steak in it. It is quick & easy and also lends great leftovers. Ingredients:
6 ounces capellini or 6 ounces other thin spaghetti |
3 tablespoons white wine vinegar |
1 1/2 tablespoons soy sauce |
2 garlic cloves, minced |
4 teaspoons sugar |
1/4 teaspoon hot red pepper flakes |
1/4 teaspoon salt |
1/8 teaspoon anchovy paste |
1/4 cup packed fresh mint leaves, shredded, plus 2 mint sprigs for garnish |
1 lb flank steaks or 1 strip steak |
1/2 cucumber, seeded cut into julienne strips |
1/2 red bell pepper, cut into julienne strips |
Directions:
1. In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well.
2. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
3. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.).
4. Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
5. Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the cucumber and the bell pepper. Garnish each serving with a mint sprig.
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