Grilled Beef with Lemongrass on Herb Noodle Salad
Photograph by Lisa Romerein
SERVES 4
TIME 30 minutes, plus 2 hours to marinate
Ingredients
1 1/2 tsp. sugar
1 tbsp. pepper
2 1/2 tbsp. minced garlic
1 1/2 stalks lemongrass, outer layer peeled off and inner core minced (about 3 tbsp.)
3 tbsp. Thai or Vietnamese fish sauce
3 tbsp. olive oil, divided
1 lb. beef tri-tip or round, sliced against the grain into 1/4-in. slices
2 yellow onions, peeled and quartered
2 tbsp. each loosely packed fresh cilantro sprigs and crushed unsalted dry-roasted peanuts
Directions:
1. In a wide, shallow bowl, whisk together sugar, pepper, garlic, lemongrass, fish sauce, and 2 tbsp. oil. Add beef, toss to coat, and refrigerate 2 hours.
2. Rub remaining 1 tbsp. oil over onions. Prepare a gas or charcoal grill for medium-high heat (about 450°). Brush grill with vegetable oil. Thread onions onto two 8-in. metal skewers. Lay onion skewers on grill (close lid on gas grill); cook until softened, about 15 minutes, turning skewers every 5 minutes or so.
3. When onions are cooked halfway, lay beef on grill and cook, turning once, 3 to 5 minutes. Put beef and onions on a platter; top with cilantro and peanuts.
Herb Noodle Salad
SERVES 4
TIME About 45 minutes
Ingredients:
1/2 lb. rice vermicelli or mai fun
1 cup each loosely packed fresh mint, basil, and cilantro leaves or sprigs
1 piece (3 in.) cucumber, peeled, halved, seeded, and sliced into 1 1/2-in. matchsticks
1 cup fresh mung bean sprouts, rinsed
1 lime, cut into wedges
Garnishes: 2 green onions, thinly sliced, and 3 tbsp. crushed unsalted dry-roasted peanuts
Directions:
1. Cook vermicelli according to package directions. Drain, rinse with cool water, put in a bowl, and cover with a towel.
2. Set herbs, cucumber, sprouts, and lime wedges on a platter. Put garnishes in small bowls.
3. Check noodles; if gummy, rinse again and drain. Salad assembly: first noodles; then herbs (loosely torn), cucumber, and sprouts; then beef; then garnishes and a drizzle of lime and/or dipping sauce.
Vietnamese Dipping Sauce
Slice 1/2 to 1 red or green bird chile or serrano into paper-thin rings and put in a small bowl. Add 1/2 cup warm water, 1/2 tbsp. minced garlic (1 large clove), 2 tbsp. fish sauce, and 1 1/2 to 2 tbsp. fresh lime juice and whisk to combine. Makes 1 cup.
PER TBSP. 5.7 Cal., 35% (2 Cal.) from fat; 0.3 g protein; 0.2 g fat (0 g sat.); 0.6 g carbo (0 g fiber); 75 mg sodium; 0 mg chol.
Serve With Chàteau de Candale Saint-Emilion Grand Cru 2006 (Bordeaux)
