This is a very simple recipe that is a dinner party hit - and the best part is that it can be made almost entirely in advance, keeping everyone (including the chef) out of the kitchen. The dressing is a perfect combination of sweet, spicy, and salty. Enjoy! —Maggi
Vietnamese Flank Steak
dark sesame oil
lemongrass root, minced
salt and pepper to taste
thin rice noodles (I use Annie Chun's Maifun Brown Rice Noodles)
Combine all ingredients and marinate beef for up to 24 hours (can freeze in marinade for up to 6 months, but good luck not having a craving sooner!).
Remove beef from marinade and grill/broil for approximately 4-5 minutes on each side, or until medium rare.
Remove from heat and cover with aluminum foil. Let the meat rest 5-10 minutes before slicing thinly on the bias.
Vietnamese Secret Sauce (Dressing)
In a small saucepan boil the water with the vinegar and sugar until the sugar is dissolved. Remove from heat, add the shredded carrots and allow to cool. In another bowl combine the chili, garlic, lime juice and fish sauce and add to water mixture. Taste and adjust seasoning, if necessary. Note: sauce may be very spicy at this point but will dull in intensity when used to dress salad.
While the steak is cooking, boil rice noodles according to package instructions. Drain and toss with 1 tablespoon sesame oil, if desired.
Toss mixed baby greens with small amount of dressing. Place on large platter, top with rice noodles then thinly sliced flank steak. Pour small amount of dressing over top of salad. Serve at table with ample dressing on the side.