I love the flavor packed into this steak dish. After reading an article in Bon Appetit about marinating AFTER grilling, I gave it a try with this one. I was hesitant as well, but I recommend you try it out here. Just make sure not to skip the step where you let the grilled meat sit for ~10 minutes after pouring the marinade over it.
Vietnamese Steak with Grilled Veggies
Prep Time15 mins
Cook Time20 mins
Servings: 2 people
Ingredients
- 1.5 lbs. flank steak
- Juice from 2 limes
- 1/2 cup fish sauce
- 1/4 cup soy sauce
- 2 tbs brown sugar
- 1/2 cup rice wine vinegar
- 1/2 cup olive oil
- 1/3 cup luke warm water
- 1 jalapeño, chopped (seeds removed if you want less spicy)
- 1 garlic clove, minced
- Salt and pepper
- Grilled veggies of your choice (note:any veggies work here, but I like bok choy or green onions)
Instructions
- Score the steak with a knife to make little slits on each side (this will help with the marinating after you grill. Season the steak with salt and pepper and let sit for up to an hour
- Toss the veggies of your choice with olive oil, salt & pepper
- Mix all marinade ingredients together and set aside
- Light the grill, cook about 5 minutes per side for medium-rare. Take the steak off the grill and place in a medium baking dish. At the same time, grill the veggies until slightly charred
- Pour the marinade over the steak and into the baking dish. Let sit for ~10 minutes. If you'd like, heat your oven to something low (like 175 degrees) to keep the meat warm for the 10 minutes it's marinating. Once done, thinly slice the steak and reserve marinade for sauce on the side
- Serve the steak with the grilled veggies and rice or potatoes
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