Vietnamese Grilled Steaks with Lemongrass Rub
Peanut-Mint Rice Noodle Salad
Cooking time
15 minutes
Servings
2/4
Calories
850 /serving
This steak night starts on the barbecue and takes a Southeast Asian direction when it’s punched up with fresh mint, ponzu and crumbled peanuts. Fragrant sliced beef lands on rice noodles tossed with carrots and cukes for summer delight in 15 minutes.
We will send you:
- 2 Top sirloin beef medallions
- 100g Matchstick carrots
- 14g Mint
- 2 Cucumbers
- 45ml Ponzu lime sauce
- 25g Chopped peanuts
- 225g Rice noodles
- 7g Honey
- 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Peanuts, Soy, Wheat
You will need:
Large heatproof bowl
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Strainer
BBQ
Total Fat
27 g
Saturated Fat
7 g
Sodium
1060 mg
Total Carb
109 g
Sugars
9 g
Protein
44 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Bring a small pot (or kettle) of water to a boil. Halve the cucumbers lengthwise; thinly slice crosswise. Pick the mint leaves off the stems; roughly chop the leaves.
Boil the noodles
In a large heatproof bowl, combine the noodles and boiling water; stir gently to separate. Let sit for 3 to 5 min. until al dente. Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Grill the steaks
Meanwhile, pat the steaks* dry and drizzle with oil; season with ⅓ of the spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board and let rest before slicing.
Make the noodle salad
Meanwhile, in a large bowl, combine the noodles, carrots, cucumbers, peanuts, mint, honey, ponzu, a drizzle of oil, the remaining spices and S&P.
Plate your dish
Divide the noodle salad between your plates. Top with the steaks. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
