Vietnamese Flank Beef Steak with Noodle Salad

Ingredients

• 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
Sauce
• 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 (recipe follows)

Instructions

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 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.
3. !Sauce
4. Combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.
Noodle Salad
5. 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.