Vietnamese-Style Grilled Steak With Noodles
photo by Vicki in CT
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
2
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
- 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.
- 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.
- 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.).
- Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- 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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Reviews
-
Meritorious achievement in food! This meal had layered depths of flavor and was quite the hit. I substituted cilantro for the mint just for personal preference. I missed the direction for adding wate so I didn't do that. It did take a while for the pasta to soak up all the sauce; I would suggest doing this ahead of time because you want ALL the sauce. I didn't use a blender either, still with great results. Thanks Julie for posting such a fabulous recipe.
Tweaks
-
Meritorious achievement in food! This meal had layered depths of flavor and was quite the hit. I substituted cilantro for the mint just for personal preference. I missed the direction for adding wate so I didn't do that. It did take a while for the pasta to soak up all the sauce; I would suggest doing this ahead of time because you want ALL the sauce. I didn't use a blender either, still with great results. Thanks Julie for posting such a fabulous recipe.
RECIPE SUBMITTED BY
Jules127
Boston, 61