Best Vietnamese Flank Steak With Asian Cucumber Salad Recipes

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SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD



Sweet and Salty Grilled Steak With Cucumber Salad image

The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, steaks and chops, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup fish sauce
1 tablespoon packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeds and veins removed if desired, minced
1 flank steak, about 1 1/2 pounds
1 small seedless English cucumber, thinly sliced
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 teaspoon vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanuts, for serving (optional)
Fresh mint leaves or cilantro, for serving (optional)

Steps:

  • 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). Let meat come to room temperature before cooking if necessary.
  • Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
  • Light the grill or heat the broiler to high. Pat steak dry with paper towels.
  • If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
  • Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams

HOISIN FLANK STEAK WITH ASIAN CUCUMBER SALAD



Hoisin Flank Steak With Asian Cucumber Salad image

From Cooking Light April 2009. Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.

Provided by GibbyLou

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons hoisin sauce
1 teaspoon bottled ground fresh ginger
1/2 teaspoon orange rind, grated
1 (1 lb) flank steak, trimmed
cooking spray
2 cups cucumbers, seeded, peeled, and thinly sliced
1/4 cup red onion, thinly vertically sliced
1/4 cup matchstick-cut carrot
1 tablespoon sugar
1 tablespoon fresh cilantro, chopped
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/8 teaspoon salt
8 wonton wrappers
2 teaspoons dark sesame oil
1/4 teaspoon Chinese five spice powder
1/8 teaspoon salt

Steps:

  • Preheat broiler.
  • Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
  • Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad.
  • Thaw 8 wonton wrappers, if frozen. Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture. Bake at 450° for 3 minutes or just until crisp.
  • Serving Size: 3 ounces steak and 1/2 cup salad.

Nutrition Facts : Calories 310.8, Fat 12.4, SaturatedFat 4.4, Cholesterol 78.9, Sodium 734.5, Carbohydrate 22.2, Fiber 1.4, Sugar 8.3, Protein 26.8

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