Vietnamese Flank Steak with Greens and Lime-Pepper Dressing (from Weber)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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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Introduction

Calorie count includes marinade, so real calorie count will be much lower! Calorie count includes marinade, so real calorie count will be much lower!
Number of Servings: 4

Ingredients

    MARINADE

    cup fish sauce
    cup fresh lime juice
    2 tablespoons packed brown sugar
    2 tablespoons vegetable oil
    1 tablespoon soy sauce
    4 garlic cloves, minced
    1 teaspoon freshly ground black pepper
    teaspoon crushed red pepper flakes
    1 flank steak, 1 to 2 pounds and about inch thick, trimmed of external fat and silver skin
    12 large scallions (white and light green parts only)
    DRESSING

    2 tablespoons finely chopped fresh cilantro leaves
    2 tablespoons fresh lime juice
    teaspoon freshly ground black pepper
    teaspoon crushed red pepper flakes
    teaspoon kosher salt
    cup extra-virgin olive oil
    8 cups lightly packed fresh baby arugula or baby spinach

Tips

2-4 hours (or more) for marinating


Directions

Whisk the marinade ingredients. Place the steak in a large, resealable plastic bag and pour in two-thirds of the marinade (about 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 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 450F).

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.

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