Vietnamese Loin Steaks with Black Bean Relish


Vietnamese Loin Steak with Black Bean Relish Photo
Vietnamese Loin Steak with Black Bean Relish

YIELD Makes 4 servings


1 stalk lemongrass, outer leaves and tough upper stalk removed
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon minced garlic
1/2 to 1 teaspoon hot chili oil
2 boneless beef top loin (strip) steaks (8 ounces each)
1 can (about 8-3/4 ounces) whole baby corn (about 8 cobs), rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 cup diced mango
1/2 green bell pepper, cut into strips
2 tablespoons chopped red onion
1 jalapeño pepper,* seeded and sliced (optional)
Juice of 1/2 lemon
1/2 teaspoon vegetable oil
1/2 teaspoon honey
1/8 teaspoon salt
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Flatten lemongrass with meat mallet and mince. Combine with sugar, fish sauce, garlic and chili oil in baking dish. Cut each steak lengthwise into 2 strips. Place in dish with marinade, coating both sides. Cover; refrigerate 1 hour, turning once.
  2. Halve corn cobs diagonally; combine with beans, mango, bell pepper, onion and jalapeño, if desired, in large bowl. Combine lemon juice, oil, honey and salt in small bowl; stir into bean mixture.
  3. Grill steaks over medium heat, uncovered, 10 to 12 minutes for medium-rare to medium or until desired doneness, turning once. Serve with relish.
This recipe appears in: Asian
Sodium 877 mg
Protein 33 g
Fiber 9 g
Carbohydrate 46 g
Cholesterol 65 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 18 %
Calories 353
Meat 3
Fruit 1
Starch 2
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