Sep 12, 2014

Vietnamese Flank Steak with Greens and Lime-Pepper Dressing Recipe by Jamie Purviance

Rating: 5 stars

5 Reviews

Grocery List

Fresh Produce

  • 12 oz baby arugula or spinach
  • 0.125 oz fresh cilantro
  • 4 garlic cloves
  • 3 limes
  • 12 scallions

Meat / Poultry / Seafood

  • 1 flank steaks, each 1½ to 2 lb and about ¾" thick

Oil and Spices

  • 0.75 tsp crushed red pepper flakes
  • 0.25 cup extra-virgin olive oil
  • 1.5 tsp freshly ground black pepper
  • 0.25 tsp kosher salt
  • 2 tbsp vegetable oil

Condiments

  • 0.25 cup fish sauce
  • 1 tbsp soy sauce

Other

  • 2 tbsp brown sugar

Ingredients

Marinade

  • ¼ cup fish sauce
  • ¼ 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
  • ½ teaspoon crushed red pepper flakes

  • 1 flank steak, 1½ to 2 pounds and about ¾ 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
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil

  • 8 cups lightly packed fresh baby arugula or baby spinach

Instructions

  1. Whisk the marinade ingredients. Place the steak in a large, resealable plastic bag and pour in two-thirds of the marinade (about ½ 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 ¼ 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.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Whisk the dressing ingredients, except the oil, and then slowly add the oil until the dressing is emulsified.

  4. 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.

  5. 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.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Peggy M

GREAT TITLE

Can't wait to make this again.. used spinach and added mushrooms.. next will try a few bean sprouts too.... a little too much lime for the kids so will tone that next time too.. but great recipe for an inexpensive cut of meat...
OH and WE ARE FROM WASHINGTON LOL JUST SAYIN

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Tom F

Delicious and simple recipe

Unlike Tex, I tend to favor the leaner cuts of beef, such as flank and skirt steak. The only thing I changed was to add a bit more soy and salt, and used some fresh cayenne peppers from our garden. Also, I happened to have romaine lettuce in the fridge, and that worked just fine for the greens. Served it with some small grilled eggplants that we bought at the local growers market. Delicious! Would definitely serve this to guests.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Susy N

Making a "tough cut" melt!

Flank Steak can be “tough” when served even after 2-4 hours in a marinade.

I always go over both sides of the flank steak with a “Jaccard” after trimming external fat and silver skin. This will enhance the flavor while the flank steak marinates and tenderizes for the 2-4 hours in the resealable plastic bag.

Try cutting crosswise at a 30-45 degree angle.

Fork tender!!!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Al V

Worth the smell!

The fish sauce gave the marinade a strong fragrance, but taste and ease of preparation made that memory go away. We used arugula and followed the recipe and it was great. The grilled scallions were very sweet and mixed well with the bitter arugula. We will make this again.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Davy G

Outstanding.

This was easy to prepare and delicious. Definitely a keeper to do for when the family visits.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Vietnamese Flank Steak with Greens and Lime-Pepper Dressing

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