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Vietnamese Flank Steak Tostada
Rated 5.0 stars by 1 users
Category
dinner
Cuisine
Vietnamese
These Vietnamese Flank Steak Tostadas combine bold, savory marinated steak with bright, fresh herbs and a tangy-sweet fish sauce dressing. The flank steak is soaked in a fragrant blend of fish sauce, lime, garlic, and cilantro, then seared and sliced thin for maximum tenderness and flavor. Crispy fried rice paper acts as the “tostada” base, adding a light crunch that contrasts with the juicy steak and crisp vegetables. Finished with cucumber, lettuce, and a vibrant cilantro-tomato sauce, each bite is a balance of rich, fresh, and zesty flavors.
Ingredients
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1 lb flank steak
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½ shallot, sliced
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2 cloves garlic, minced
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2–3 tbsp cilantro
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2 scallions, sliced
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2 tbsp lime juice
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3 tbsp Red Boat Fish Sauce
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2 tbsp brown sugar
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¼ cup oil
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¼ tsp black pepper
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½ shallot, sliced
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4 cloves garlic, minced
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¼ cup cilantro
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3 tbsp lime juice
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3 tbsp sugar
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2 tbsp Red Boat Fish Sauce
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2oz cherry tomatoes, diced
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½ Thai chili, minced
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Rice paper sheets
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Cucumber, diced
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Lettuce, chopped
Steak Marinade
Cilantro Tomato Fish Sauce
For Assembling
Directions
In a ziploc bag, add the flank steak and marinade ingredients. Squeeze excess air out, zip close and give it a good mix. Allow it to marinate for at least 30 minutes.
While the steak is marinating, make the sauce. In a bowl, mix together the shallot, garlic, cilantro, lime juice, sugar, Red Boat Fish Sauce, Thai chili, and cherry tomatoes. Season to taste and set aside.
To cook the steak, heat a cast iron pan over medium-high heat. Pat the steak dry, lightly season with salt, and sear the steak on each side for 5 minutes, pulling at an internal temperature of 125F for medium rare. Allow the steak to rest for 10 minutes before slicing.
While the steak is resting, in a pan, add enough oil to cover the bottom of the pan. Allow the oil to reach 325F before adding in the rice paper sheet, one at a time. It will puff up in seconds and become crispy. Remove from heat and allow it to drain on a paper towel-lined plate. Repeat as needed.
To assemble, slice the rested steak into thin strips, against the grain. Add on top of fried rice paper and top with cucumbers, lettuce, and a drizzle of the cilantro tomato fish sauce. Enjoy immediately.
