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Hi! I am Shawna Coronado and we are here today
with Chef Ryan Hutmacher, "The Centered Chef". And this man is going to show us how to cook
a meal for ten dollars or less. What are we cooking up today?
We are going to do a marinated Thai flank steak and rice noodle salad.
What we are going to do to start off is we need to marinate our flank steak.
So what we did is we made a marinade out of a couple different things.
So we had some soy sauce, we had some lime juice, which we are going to add inside of
here right now. Okay.
We have got a little bit of sesame oil, canola oil, stay with me now.
Some scallions, some garlic. Okay.
Ginger, cilantro, one more, and brown sugar. So we actually are going to use this as a
marinade and as a dressing. So we are going to reserve some of this.
Okay. For later on, but for right now we are going
to put this inside of our bag. This is flank steak right here.
And this is a really nice, lean cut of beef. So it takes a marinade really well.
We have let this go for about 4 hours in its marinade and it is taking that flavor really
nicely. And I am so hungry.
Waiting is torture. So the great thing about doing this in a Zip
Loc bag, is that not much mess okay. Oh, great.
So we are going to go right from the bag, on to the grill.
I wiped the grill down with a little bit of oil ahead of time to make sure it does not
stick. In your estimate, how many minutes?
I would say we were to go four to six minutes on each side.
Okay. And we are looking for a medium, a medium
cooked temperature on here. Wonderful.
Just how I like it. So I want to point out something.
These rice noodles right here, are really easy to cook.
We add boiling water and they take about three to four minutes.
Just like pasta, when they are done cooking, you are going to put them in a colander, cold
water over them, and this is the end result after you stain them out.
So we are going to go back to the left over marinade, which is also our dressing that
we have. What we are going to do is we are going to
put this into a bowl. Okay.
And then we are going to start to add all these beautiful ingredients.
Including you have got your tomatoes here. My sun gold tomatoes.
By the way, super sweet cherry tomatoes. Just delicious.
You can go for those yellow peppers. Okay.
Those bell peppers. And you have got your scallions.
You have got those. What is this?
Those are edamame. So those are soy beans right there.
Really? Now those are going to add a nice.
Now should I put those in there too? Crisp, refreshing element.
Yeah, absolutely. Go right inside there.
We are going to do a little of cucumber and carrots.
Oh! My cucumbers and carrots I might add, so that
is good. Awesome.
I just chopped up a little bit of fresh mint from the garden.
So that is going to add another extra element of flavor in there.
And we have got a little bit of cilantro as well.
Alright. Now, the good part is, I am going to do a
squeeze of lime. And let us toss in those rice noodles as well.
Okay. And you are going to start to toss those all
together. May I have a spoon too?
Absolutely. And I will give them a double toss here.
Okay, the rice noodles are a little difficult at first, I can tell.
Well, you know what the real way of doing it is?
Get rid of these guys and use your hands. I am going to get messy!
Alright! You see that?
You see how that comes together a lot easier now?
Wow! Looks pretty good does it not?
It looks beautiful, it really does. And all the fresh vegetables.
So our flank steak has been on for about five minutes now and we are going to go ahead and
flip this. We are looking for a nice charred color.
Looks beautiful right there. We will put that in another hot spot.
Wait a couple more minutes for the other side to look the exact same.
Ok Shawna, so have this marinated flank steak, I just took it off the grill and we let it
rest. So we are letting it rest so the juices do
not run out all over the place. So I am going to slice into this and so in
the mean time we are going to put the salad together.
So I am going to have you start to build the plate with a little bit of this leaf lettuce
right on here. Okay, great.
Followed next to it with the rice noodle salad and I am going to cut this up.
Since it is so lean, I am cutting it against the grain they call it.
We have got these nice thin pieces right here, that we are going to garnish right on top
of this salad. Oh!
Beautiful! Ok, so now we have the finished product here
in its entirety. So, what do you think?
I have got to get a taste. So all this, ten dollars or less.
You have got that marinated flank steak in there.
We have got. Mmmm.
A beautiful rice noodle salad and some baby lettuces.
It is a perfect, refreshing compliment to a great day.
It is delicious! Yum!
So you know what? You are going back and see you next time.
Absolutely.