Vietnamese Marinated Flank Steak

By Katherine

I love the flavors of Vietnamese food, especially when the weather heats up in the summer.  The combination of sweet, sour, salty, and hot, along with fresh herbs, is somehow so refreshing.  San Diego has a good assortment of Vietnamese restaurants, so when I get a hankering for these flavors, it usually means stopping by one of them to pick up some bun or a banh mi.  But I was browsing through the New York Times' food section over the weekend, and this recipe from Melissa Clark caught my eye.  It looked doable for a weeknight, so the ingredients (none of which were too exotic) went onto the shopping list for this week.  It ended up being a very tasty, easy weeknight dinner!

Cucumber-radish salad

Cucumber-radish salad

Flank steak topped with cilantro, mint, & sesame seeds

Flank steak topped with cilantro, mint, & sesame seeds

Due to a last-minute change of plans on Tuesday night, I ended up marinating the meat overnight.  I'm generally not very good at planning ahead, though, so next time I am more likely to end up at the other end of the recommended marinating time spectrum (30 minutes). I also used jalapenos in the marinade as suggested in the recipe, but I think I'll try serranos or Thai chiles next time, since I thought it could be a little spicier.   I'm looking forward to enjoying the leftovers tomorrow!

Dinner's ready - yum!

Dinner's ready - yum!