Best Grilled Skirt Steak Vietnamese Style Recipes

VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES

Vietnamese-Style Grilled Steak with Noodles image

Categories Beef Herb Pasta Pepper Quick & Easy Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free

Yield Serves 2

Number Of Ingredients 12

Ingredients

6 ounces capellini, or other thin spaghetti
3 tablespoons white-wine vinegar
1 1/2 tablespoons soy sauce
2 garlic cloves, minced
4 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon anchovy paste
1/4 cup packed fresh mint leaves, shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish
two 3/4-inch-thick boneless shell steaks (about 1 pound)
3/4 cup fresh bean sprouts, rinsed and drained
1/2 red bell pepper, cut into julienne strips

Steps:

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 bean sprouts and the bell pepper. Garnish each serving with a mint sprig.

GRILLED SKIRT STEAK VIETNAMESE STYLE

Grilled Skirt Steak Vietnamese Style image

Make and share this Grilled Skirt Steak Vietnamese Style recipe from Food.com.

Provided by chia2160

Categories Steak

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon nam pla (Thai fish sauce)
1 teaspoon fresh coarse ground black pepper
1 teaspoon sugar
1 small Thai chiles, stemmed and seeded or 1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
2 teaspoons chopped garlic
2 medium shallots or 2 large shallots, chopped
1/2 cup washed dried and chopped mint or 1/2 cup Thai basil
1/2 cup washed dried and chopped cilantro
salt and pepper
1 1/2 lbs skirt steaks
12 -16 leaves boston lettuce, washed and dried

Steps:

Start a charcoal or wood fire, or heat a gas grill. Fire should be moderately hot. Grill rack should be no more than 4 inches from heat source.
Combine first 7 ingredients in a blender or food processor and purée; add herbs and pulse to chop finely, but not quite purée. Taste and adjust seasonings as you like.
Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into 4 steaks, arrange over lettuce, and serve with sauce.
•Or cut into strips, wrap each strip in a lettuce leaf, top with a bit of sauce and roll up.

Nutrition Facts : Calories 375.9, Fat 17.3, SaturatedFat 6.1, Cholesterol 100.3, Sodium 486, Carbohydrate 6, Fiber 1.4, Sugar 2.2, Protein 47

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