Vietnamese Loin Steaks with Black Bean Relish
Browse the recipe 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 |
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
NUTRITIONAL INFORMATION:
| 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 |
DIETARY EXCHANGE:
| Meat | 3 |
| Fruit | 1 |
| Starch | 2 |