Vietnamese-Style Grilled Steak With Noodles

Recipe Ingredients

6 oz	170g	Capellini or other thin spaghetti
3 tablespoons	45ml	White-wine vinegar
1 1/2 tablespoons	22ml	Soy sauce
2		Garlic - minced
4 teaspoons	20ml	Sugar
1/4 teaspoon	1.3ml	Dried hot red pepper flakes
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Anchovy paste
1/4 cup	10g / 0.4oz	Packed fresh mint leaves - shredded
2		Boneless shell steaks, 3/4" thick)
3/4 cup	120g / 4.2oz	Fresh bean sprouts - rinsed and drained
1/2		Red bell pepper - julienne

Recipe Instructions

In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini 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.

Source:
Gourmet June 1991

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