Vietnamese Steak with Cucumber Salad

Summary

Ingredients

• 120 ml fish sauce
• 1 tablespoon lime zest
• 80 ml lime juice, fresher, from approx. 3 limes
• 2 tablespoon sugar, brown
• 2 clove (s) garlic, grated or chopped
• 1 large jalapeño, seeds removed, if desired, finely chopped
• 700 g flank steak
• 1 small cucumber (s), English, thinly sliced
• 1 bunch radishes, thinly sliced
• 4 shallot (s), thinly sliced
• 1 teaspoon vegetable oil (peanut or olive oil)
• 3 port. Rice noodles, cooked, or rice, for serving
• Sesame seeds, or crushed roasted peanuts, for serving
• Mint leaves, fresh, or coriander, for serving

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Instructions

1. In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour half of the sauce / marinade over the flank steak and marinate at room temperature for at least 30 minutes, alternatively also overnight in the refrigerator (up to 24 hours). Before cooking, let the meat come back to room temperature.
2. Mix the cucumber, radishes and shallots in a salad bowl and add enough marinade.
3. Heat up the grill and allow the meat to drain (can also be dabbed with paper towels). Grill for between 3 - 5 minutes per side over direct heat (depending on whether the meat is to be rare or medium). Then wrap in aluminum foil and let rest for approx. 5 - 10 minutes.
4. Now cut the meat into thin slices and arrange on a plate with the rice or rice noodles. Add the cucumber salad. The meat can be garnished with sesame seeds or the roasted peanuts as well as mint leaves or coriander. Use the remaining marinade as a sauce if you like.