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Jamie Purviance

Vietnamese Flank Steak with Greens and Lime–Pepper Dressing

  • People

    Serves 4

  • Marinating Time

    2 to 4 h

  • Grilling Time

    7 to 9 min.

  • Prep Time

    20 min.

Serves 4
Marinating Time
2 to 4 h
Grilling Time
7 to 9 min.
Prep Time
20 min.

the Ingredients

20151023095354 Row Redmeat 76


  • 60 millilitres fish sauce
  • 60 millilitres 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
  • ½ teaspoon crushed red pepper flakes
  • 1 flank steak, 680 to 910 grams and about 2 centimetres thick, trimmed of external fat and silver skin
  • 12 large scallions (white and light green parts only)


  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon kosher salt
  • 60 millilitres extra-virgin olive oil
  • 225 grams lightly packed fresh baby arugula or baby spinach (about 225 grams)


  • 01 Whisk the marinade ingredients. Place the steak in a large, resealable plastic bag and pour in two-thirds of the marinade (about 120 millilitres). 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 60 millilitres) 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.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 03 Whisk the dressing ingredients, except the oil, and then slowly add the oil until the dressing is emulsified.
  • 04 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 2.5 centimetre pieces. Cut the steak across the grain into thin slices.
  • 05 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.