Grilled Lemongrass Beef | RICARDO

Ingredients

• 1 1/2 lb (675 g) beef flap, cut into 4 steaks
• 2 onions, cut into 1/2-inch (1 cm) wedges
• 2 garlic cloves, chopped
• 1 lemongrass stalk, finely chopped
• 1 lime, zest finely grated
• 2 tbsp (30 ml) fish sauce
• 2 tbsp (30 ml) vegetable oil
• 1/2 lb (225 g) rice vermicelli
• 3 Lebanese cucumbers, thinly julienned
• 1/2 cup (15 g) cilantro leaves
• 1/4 cup (40 g) roasted peanuts, chopped
• 3/4 cup (180 ml) Vietnamese dipping sauce (nuoc-cham), for serving (see note)