Vietnamese Sirloin Skewers With Spicy Carrot Salad

Name: Vietnamese Sirloin Skewers With Spicy Carrot Salad
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 680 grams beef sirloin, 1 1/2 inches thick, cut into 1/8” thin planks against the grain; 59 milliliters packed brown sugar; 355 milliliters shredded carrots; 1 teaspoons crushed red pepper; 4 Tbsps fish sauce, divided; 2 Tbsps minced fresh cilantro leaves; 2 Tbsps granulated sugar; 7 Tbsps fresh juice from 6 to 7 limes, divided; 4 servings Kosher salt; 2 Tbsps olive oil; 59 milliliters ponzu sauce (see note above); 1 Tbsp rice wine vinegar; 2 serrano chilies, thinly sliced; 177 milliliters sugar snap peas, strings removed and sliced into slivers

You can never have too many main course recipes, so give Vietnamese Sirloin Skewers With Spicy Carrot Salad This recipe is typical of Vietnamese cuisine. If you have beef sirloin, juice from 6 to 7 limes, sugar snap peas, and a few other ingredients on hand, you can make it. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 24 hours.

Instructions

Combine 4 tablespoons lime juice, ponzu sauce, 2 tablespoons fish sauce, olive oil, brown sugar, 1/2 teaspoon salt and crushed red pepper in a gallon-sized zipper-lock bag.

Ingredients you will need

Red Pepper Flakes

Brown Sugar

Ponzu Sauce

Fish Sauce

Lime Juice

Olive Oil

Salt

Add sirloin and toss with 3/4 of marinade to coat.

Ingredients you will need

Marinade

Porterhouse Steak

Place in refrigerator and marinate at least four hours or overnight.

About an hour before you’re ready to eat, soak 12 large bamboo skewers in water (unless using metal skewers).

Ingredients you will need

Water

Equipment you will use

Metal Skewers

Skewers

Whisk granulated sugar, rice wine vinegar, remaining 3 tablespoons lime juice, remaining 2 tablespoons fish sauce and cilantro in a large bowl.

Ingredients you will need

Rice Vinegar

Granulated Sugar

Fish Sauce

Lime Juice

Cilantro

Equipment you will use

Whisk

Bowl

Add carrots, peas, and serranos. Season to taste with salt. Stir to combine and place in refrigerator to marinate.

Ingredients you will need

Carrot

Peas

Salt

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Thread individual slices of beef onto skewers and place directly over coals. Cover and cook until charred, about 2 minutes. Flip skewers, cover and cook until second side is charred, another two minutes.

Ingredients you will need

Beef

Equipment you will use

Skewers

Transfer to a large plate and let rest for 3 minutes.

Serve skewers alongside carrot salad, passing reserved marinade tableside.

Ingredients you will need

Marinade

Carrot

Equipment you will use

Skewers

Equipment

Ingredients

Servings:

680grams

beef sirloin, 1 1/2 inches thick, cut into 1/8” thin planks against the grain 59milliliters

packed brown sugar 355milliliters

shredded carrots 1teaspoons

crushed red pepper 4Tbsps

fish sauce, divided 2Tbsps

minced fresh cilantro leaves 2Tbsps

granulated sugar 7Tbsps

fresh juice from 6 to 7 limes, divided 4servings

Kosher salt 2Tbsps

olive oil 59milliliters

ponzu sauce (see note above)1Tbsp

rice wine vinegar 2

serrano chilies, thinly sliced 177milliliters

sugar snap peas, strings removed and sliced into slivers

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.