I am a steak lover. A very picky one. And after years of eating great steak in restaurants all around the country, I’ve chosen my favorite cut to cook at home. It’s the Flat Iron steak, which I’ve featured in today’s post. This is my adaptation of Bò Lúc Lac, a Vietnamese specialty dish that you rarely see in restaurants. I grew up eating a version of this Shaking Beef, which my Vietnamese mother cooked often. It’s called Shaking Beef because you’re supposed to throw the cubed steak into a hot pan and shake until just the inside is medium rare. But I thought that grill marks would make a great presentation for this dish, so I threw it onto my Le Creuset grill pan that I got for Mother’s Day one year from my husband and kids. I always pick out the best gifts for myself!
I’ve seen various adaptations of Bò Lúc Lac, and my own mom actually drizzled hers with an oil and vinegar dressing at the end. I also would have included thinly shaved red onion, but I didn’t have any on hand at the time. The cooking time for food on an indoor grill pan is similar to an outdoor grill, which is something I never use because I’ve been intimidated by it my entire life. But hey, that’s what my husband’s for! He is an expert on the Weber grill and Pit Boss pellet smoker! Also, cooking times vary depending on the thickness of a steak. I usually look for a 16 ouncer to maintain my usual 6 – 8 minutes per side. Also, I always let my steak rest 10 – 15 minutes before I cut into it! Don’t forget to cut across the grain!
The ingredients for the dressing can be found in most grocery stores, such as Whole Foods or Tom Thumb here in Texas, including the Red Boat fish sauce. I usually get my chilis from 99 Ranch Market, or other Asian grocery store.
This is the perfect little Summer salad to enjoy on hot days!
Marinate overnight or at least 2 hours
16 oz flat iron, sirloin, ribeye, or filet
3 fresh garlic cloves, minced
1 tbsp fish sauce, Red Boat is my preference
1/2 tsp sugar
1 tbsp liquid aminos, soy sauce, or tamari
- Salad Ingredients
2 cups of watercress, arugula, or bibb lettuce
1/2 cup mint leaves
6 cherry tomatoes, halved
- Dressing (Nouc Cham)
1/2 cup hot water
1 tbsp sugar
1/4 cup lime juice
2 cloves of garlic, minced
1 small bird’s eye chili, minced
- Make the dressing: in a small bowl, combine water and sugar until dissolved. Add lime juice, fish sauce, garlic, & chili. Taste and adjust as needed.
- Spray the grill pan with oil (I use Thrive culinary algae oil) then sear the steak 6 – 8 minutes per side over medium high heat. Allow to rest 10 – 15 minutes. Slice across the grain. Then into cubes.
- Combine the steak and salad ingredients, then top with the dressing.