Vietnamese Flank Steak with Greens and Lime-Pepper Dressing (from Weber)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
MARINADE¼ cup fish sauce¼ cup fresh lime juice2 tablespoons packed brown sugar2 tablespoons vegetable oil1 tablespoon soy sauce4 garlic cloves, minced1 teaspoon freshly ground black pepper½ teaspoon crushed red pepper flakes1 flank steak, 1½ to 2 pounds and about ¾ inch thick, trimmed of external fat and silver skin12 large scallions (white and light green parts only)DRESSING2 tablespoons finely chopped fresh cilantro leaves2 tablespoons fresh lime juice½ teaspoon freshly ground black pepper¼ teaspoon crushed red pepper flakes¼ teaspoon kosher salt¼ cup extra-virgin olive oil8 cups lightly packed fresh baby arugula or baby spinach
Whisk the marinade ingredients. Place the steak in a large, resealable plastic bag and pour in two-thirds of the marinade (about ½ cup). Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place the bag in a bowl. In a separate bag combine the remaining marinade (about ¼ cup) and the scallions. Refrigerate the steak and scallions for at least 2 hours or up to 4 hours, turning the bags occasionally. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Whisk the dressing ingredients, except the oil, and then slowly add the oil until the dressing is emulsified.
Remove the steak and scallions from the bags and discard the marinade. Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 7 to 9 minutes for medium rare, turning once or twice. At the same time, grill the scallions over direct medium heat until lightly charred and slightly softened, 3 to 5 minutes, turning once. Remove from the grill and let the steak rest for 5 minutes. Cut the scallions crosswise into 1-inch pieces. Cut the steak across the grain into thin slices.
In a large bowl toss the arugula with 2 tablespoons of the dressing. Divide the arugula and steak slices among four plates. Top with more dressing and the scallions. Serve warm.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLYHIGH.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Whisk the dressing ingredients, except the oil, and then slowly add the oil until the dressing is emulsified.
Remove the steak and scallions from the bags and discard the marinade. Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 7 to 9 minutes for medium rare, turning once or twice. At the same time, grill the scallions over direct medium heat until lightly charred and slightly softened, 3 to 5 minutes, turning once. Remove from the grill and let the steak rest for 5 minutes. Cut the scallions crosswise into 1-inch pieces. Cut the steak across the grain into thin slices.
In a large bowl toss the arugula with 2 tablespoons of the dressing. Divide the arugula and steak slices among four plates. Top with more dressing and the scallions. Serve warm.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLYHIGH.
Nutritional Info Amount Per Serving
- Calories: 519.2
- Total Fat: 34.5 g
- Cholesterol: 86.2 mg
- Sodium: 1,971.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.5 g
- Protein: 39.1 g
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