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These skirt steak vermicelli bowls are flavor packed and an easy weeknight dinner. It’s extra special with skirt steak, and balanced with charred asparagus, fresh cucumbers, and an easy blood orange nuoc cham.
Table of Contents
Chef Tips
- Rinse your rice noodles (vermicelli) after cooking them – you want to remove the excess starch on the noodles to prevent them from sticking too much. If your noodles are stuck together after several minutes of sitting there, just run them under water again to help loosen them up.
- Cut the steak against the grain. When you see lines run through the steak, cut perpendicular to the lines – that is cutting agains the grain.
- You can use any in season veggies instead of asparagus – zucchini, snap peas, or even broccoli would be great here.
Video tutorial:
Skirt Steak Vermicelli Bowls
Description
Spring vermicelli bowls! Flavor packed with charred asparagus and just a tad sweet from the blood orange nuoc cham, this dish is an easy weeknight dinner that’s extra special with skirt steak.
Ingredients
Units
Scale
For the Blood Orange Nuoc Cham:
- 1 blood orange, juice
- 2 tablespoons hot water
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1 clove garlic, minced
For the Bowl:
- 12 ounces skirt steak
- 1 teaspoon kosher salt
- Black pepper
- 1 Persian cucumber, sliced thinly
- 1/2 bunch asparagus, cut on a bias
- 6 ounces rice vermicelli noodles
- 1 tablespoon neutral oil
Instructions
- Make the nuoc cham: Combine all ingredients in a bowl and let sit while you prepare the rest of the ingredients.
- Cook the noodles: Bring a pot of water to a boil. Cook the vermicelli rice noodles according to package directions.
- Season and sear the steak: Season the skirt steak with kosher salt and black pepper on both sides. Sear in a hot cast iron skillet for 4 minutes on each side, or longer depending on your steak preference. Remove from heat and let rest.
- Prep and cook vegetables: As the steak is cooking, prep the asparagus and cucumbers. Remove the asparagus ends, then cut into 2” pieces on a bias. Once the steak is cooked, add a touch more oil to the pan and add the asparagus. Cook until charred, about 3-4 minutes. Add a pinch of kosher salt and black pepper and mix together.
- Assemble the bowl: Start with a layer of rice noodles. Add the sliced steak in the center, then add the charred asparagus and sliced cucumbers on each side. Dress with the nuoc cham, and enjoy!
