Vietnamese-style grilled steak with noodles

1 servings

Ingredients

Quantity Ingredient
6 ounces Capellini; or other thin
; spaghetti
3 tablespoons White-wine vinegar
1½ tablespoon Soy sauce
2 Garlic cloves; minced
4 teaspoons Sugar
¼ teaspoon Dried hot red pepper flakes
¼ teaspoon Salt
⅛ teaspoon Anchovy paste
¼ cup Packed fresh mint leaves; shredded, or 1
; teaspoon dried,
; crumbled, plus 2
; mint sprigs for
; garnish
Two; (3/4-inch-thick)
; boneless shell
; steaks (about 1
; pound)
¾ cup Fresh bean sprouts; rinsed and drained
½ Red bell pepper; cut into julienne
; strips

Directions

In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the xcapellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth.

In a bowl toss the noodles with the sauce and the shredded mint.

Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.

Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.

Serves 2.

Gourmet June 1991

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Converted by MM_Buster v2.0l.

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