Vietnamese Flank Beef Steak with Noodle Salad

Barbecued Flank Steak shines in sandwiches and salads like this one! Pick up an extra steak when shopping and throw two on the grill – use one in this recipe with fresh veggies and serve the second, next night, in an open-face steak and Cheddar melt sandwich.

Vietnamese Flank Beef Steak with Noodle Salad

What You Need:

2 Cloves garlic, minced
1 Shallot, finely chopped
5 tsp (25 mL) Packed brown sugar
4 tsp (20 mL) Vegetable oil
1 tbsp (15 mL) EACH fish sauce and soy sauce
¼ tsp (1 mL) Pepper
1 ½ lb (0.68 kg) Beef Flank Marinating Steak
½ cup (125 mL) Cold water
3 tbsp (45 mL) Lime juice
2 tbsp (30 mL) Granulated sugar
2 tbsp (30 mL) Fish sauce
1 Thai chili, thinly sliced
Noodle Salad (See Step Four)


  1. Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in large resealable freezer bag. Pierce steak all over with fork; place in bag and refrigerate for 8 hours or up to 24 hours.

  2. Place steak on greased grill over medium-high heat 400°F (200°C); close lid and grill for 5 to 6 minutes per side for medium. Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.

  3. Sauce: combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.

  4. Noodle Salad: Cook 8 oz (250 g) fine rice vermicelli according to package instructions. Place in shallow bowl or platter along with 3 cups shredded lettuce, 3 cups fresh bean sprouts and 12 fresh mint sprigs, half english cucumber, julienned, 1 tomato, cut into wedges (optional). Top with 1/2 cup chopped roasted peanuts.

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