Vermicelli with Broccoli and Grilled Beef

A simple cilantro dressing doubles as a baste for the grilled beef for this fresh entrée. Broccoli cooks easily with pasta.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients
Red wine vinegar	3 Tbsp. (45 mL)
Soy sauce	2 Tbsp. (30 mL)
Coarsely chopped Ontario onions	1½ cups (375 mL)
Vegetable oil	1 Tbsp. (15 mL)
Packed brown sugar	2 tsp (10 mL)
Red pepper flakes	1/4 tsp (1 mL)
Chili sauce	1 Tbsp. (15 mL)
Flank or sirloin steak	1 lb. (500 g)
Chopped fresh cilantro or parsley	2 Tbsp. (30 mL)
Vermicelli pasta	8 oz. (250 g)
Ontario broccoli florets	4 cups (1L)
Medium Ontario tomato, chopped	1
Ontario green onions, sliced	2

Directions

In small bowl, combine vinegar, soy sauce, oil, brown sugar and red pepper flakes. Remove 1 Tbsp (15 mL) to small bowl; stir in chili sauce. Spread over both sides of beef. Stir cilantro into remaining dressing.
Grill beef over medium-hot coals for about 10 minutes each side or until desired doneness. (Or broil under broiler.)
Meanwhile, cook vermicelli in boiling salted water for 8 minutes. Add broccoli and simmer 4 minutes longer. Drain. Heat dressing to boil in microwave or small saucepan. Pour over vermicelli mixture; stir in tomato. Thinly slice beef and toss with vermicelli mixture. Serve sprinkled with green onions.