This Vietnamese grilled steak is marinated in soy sauce, garlic, and peanut oil, then grilled hot and fast for a juicy, slightly sweet steak packed with umami.
Then, it is served over warm glass noodles with crunchy vegetables and a splash of Nuoc Cham sauce. This recipe brings bold Southeast Asian flavours straight to your backyard barbecue.
You can use skirt or flank steak, which are working cuts with a rich beefy flavour and a texture that shines when sliced properly. That means cutting across the grain after grilling so the steak stays tender and easy to chew.
The soy-based marinade is simple, with garlic, scallions, black pepper and just a bit of sugar to help the meat caramelise beautifully over the flames.
This steak grills quickly, so stay sharp at the grill. One minute too long, and you’re heading into well-done territory.
We cooked ours on our grill with the grates set low, close to the coals. This gives you that intense sear you’re looking for in thin cuts like skirt steak.
Flip the meat often, watch the flames, and keep your tongs ready. A few nice grill marks are great, but don’t let it go full charcoal mode.
To round it out, we serve the steak with glass noodles, cucumber, carrot, lime, coriander and a tangy and spicy Nuoc Cham sauce. This recipe is perfect for summer nights when you want flavour without the fuss.
Have you tried it? Let us know in the comments. Or better yet, post a photo and tag @bbqhelden so we can check out your version.
Ingredients
- 600g skirt steak or flank steak
For the marinade
- 3 scallions, chopped
- 60 ml soy sauce
- 2 cloves garlic, finely chopped
- 1 tbsp sugar
- 2 tsp black pepper
- 60 ml peanut oil
For the noodle bowl
- 1 carrot
- 1 cucumber
- 1 lime
- Fresh coriander (cilantro)
- Glass noodles
- 2 vegetable bouillon cubes
- 1 star anise
Instructions
- Chop the scallions and garlic. Mix them with the soy sauce, sugar, pepper, and peanut oil to make the marinade.
- Trim any tough fat from the outside of the steak and place it in the marinade. Cover and refrigerate overnight.
- Wash the carrot and cucumber. Slice the cucumber lengthwise and remove the seeds. Cut both into julienne strips.
- Fire up your grill for direct heat. Set it up for high-heat grilling.
- Bring 2 litres of water to a boil with the bouillon cubes and star anise. Keep it warm while you grill the steak.
- Grill the steak over direct heat, flipping frequently, until it reaches an internal temperature of 55°C (131°F). Let it rest for a few minutes.
- Cook the noodles in the hot broth according to the package instructions. Drain and place them in bowls with the carrot and cucumber. Top with fresh coriander and lime wedges.
- Slice the steak thinly against the grain and lay it over the noodles.
