VIETNAMESE-STYLE CAPELLINI WITH GRILLED STEAK

VIETNAMESE-STYLE CAPELLINI WITH GRILLED STEAK (for two)

 Pasta, capellini, Vietnamese-style capellini with grilled steak 1  Pasta, capellini, Vietnamese-style capellini with grilled steak 2

6 ounces capellini (angel’s hair pasta), or other thin spaghetti

3 tablespoons white-wine vinegar

1-1/2 tablespoons soy sauce

2 garlic cloves, minced

4 teaspoons sugar

¼ teaspoon dried hot red pepper flakes

¼ teaspoon salt

1/8 teaspoon anchovy paste

¼ cup packed fresh mint leaves, shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish

two ¾ inch thick boneless shell steaks (about 1 pound)

¾ cup fresh bean sprouts, rinsed and drained

½ red bell pepper, cut into julienne strips


  1. In a kettle of boiling salted water boil the capellini until it is just tender (4 to 5 minutes) and drain it in a colander. Rinse the capellini under cold water and drain it well.  While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt and the anchovy paste until the sauce is smooth.  In a bowl toss the noodles with the sauce and the shredded mint.
  1. Heat a well-seasoned ridge grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time).  Transfer the steaks to a cutting board and let them stand for 5 minutes.  Cut the steaks into thin slices.
  1. Divide the noodles between 2 plates, mounding them, arrange slices of beef on top and surround the noodles with the bean sprouts and bell pepper. Garnish each serving with a mint sprig.

 

from Gourmet Magazine, June, 1991

 

 

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