VIETNAMESE-STYLE GRILLED BEEF~ From StoneGable's Kitchen

5 garlic cloves, pressed

1 stalk of lemongrass, tough otter layer and green removed, finely minced

3 shallots, minced

1 TBS sugar

1/2 tsp crushed red pepper

1 TBS sesame seeds, toasted

salt and pepper, dash

2 TBS fish sauce

1 tsp sesame oil

2 lbs flank steak

vegetable oil

handful basil leaves, chopped


Combine garlic, lemongrass, shallots, sugar, red pepper, salt, pepper, sesame seeds, fish sauce and sesame oil in a large zip-type plastic bag. Add flank steak and marinade in the refrigerator, for at least 1 hour, but for best results, overnight.


Spray grill and heat to medium-high heat. Grill flank steak, covered, until medium-rare. The steak can also be cooked under the broiler or done on a cook-top grill. Transfer to a plate, top with basil. Cover with foil.


Recipe: Sweet Cucumber Dipping Sauce

Make this sauce ahead and refrigerate and use to dip flank steak.

1/2 cup rice vinegar

1/2 cup sugar

2 garlic cloves, pressed 

2 red chilies, seeded and finely chopped

dash of salt

1/4 cucumber seeded and finely chopped


Bring vinegar and sugar together in a small saucepan over medium heat. Simmer until syrupy, about 5 minutes. Pour hot syrup over garlic and chilies. Salt and pepper.


Stir in cucumber just before serving.

Divide and serve in little dipping bowls.


Comments