Vietnamese Steak With Cucumber Salad

• Gluten free

• Meat

  • 1 Flank steak, about 1 1/2 pounds

• Produce

  • 1 English cucumber, small seedless
  • 2 Garlic cloves
  • 1 Jalapeno, large
  • 1 tbsp Lime, packed zest
  • 1 Mint leaves or cilantro, Fresh
  • 1 large bunch Radishes
  • 4 Scallions
  • 1 Sesame seeds or crushed roasted peanuts
  • 1 tsp Vegetable

• Condiments

  • 1/2 cup Fish sauce
  • 1/3 cup Lime juice, fresh

• Pasta & Grains

  • 1 Rice noodles or rice, Cooked

• Baking & Spices

  • 2 tbsp Brown sugar, dark

Found on cooking.nytimes.com

Description

Directions

• In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat. Light the grill or heat the broiler to high. Pat steak dry with paper towels. If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil. Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Nutrition