I’ve mentioned over and over before how much I liked the taste combination of sweet, spicy, sour, and salty in one dish. It’s like a party for the taste buds. I also have soft spots for medium rare grilled steak 😉 It’s kinda funny because I never grew up eating beef and not to mention anything rare or medium rare, but as an adult, I love sashimi and medium rare steak. They are written all over my forehead, you just can’t see them! but they are there!
This grilled steak with tossed noodle is such a taste bud pleaser. Simple yet sophisticated if you ask me. Beefy with some sweet, slightly spicy and tangy noodles…I couldn’t ask for more!
GRILLED STEAK WITH TOSSED NOODLE
Ingredients
Tossed noodle:
- 8 oz package of rice vermicelli noodles/ bee hoon
- 2 Tbsp of sugar
- Juice of 4 limes
- 1 Tbsp of red chili sauce
- 1 Tbsp of fish sauce
- 3 shallots peeled and thinly sliced
- 1 English cucumber halved lengthwise, seeded and thinly sliced
Grilled steak:
- 1 ½ lbs skirt steak cut into 4 pieces
- Cooking oil for brushing
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- Small bunch of fresh cilantro leaves
Instructions
- Bring a pot of water to a boil. Add in the noodle and cook as directed on the package. Drain off water and run under cold water and set aside
- In a large mixing bowl, add in the sugar and the rest of the ingredient. Stir to mix well. Add in the noodles and toss to mix. Have a taste and season with salt and freshly ground black pepper if need
- Season the steak with salt and pepper. Preheat the grill. Add about 1 Tbsp of oil to the grill. Grill the steak until marked, about 3 minutes per side (this will give you medium rare, which I like). Remove from the grill to cutting board and let it rest for 5 minutes before slicing. Thinly slice and place on top of the noodles. Garnish with cilantro leaves
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
