TLC Cooking "Vietnamese Loin Steaks with Black Bean Relish"

Vietnamese Loin Steaks with Black Bean Relish

Vietnamese Loin Steak with Black Bean Relish

YIELD Makes 4 servings
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INGREDIENTS

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.

PREPARATION:

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.
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.
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

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