Beef – Rousselle Style

Allan cooked this for me and hubby years ago on a visit to his house!

we loved it and have cooked it a few different times! It is versitile, you can change the heat at will, and easy in the winter since it is under 20 mintues with the broiler! And it’s yummy!  Sorry no picture -we were too hungry this last time!


1.5 pound Flank Steak
¼ cup Fish Sauce
1 T (or more) lime juice
4 to 6 cloves of fresh garlic
1 jalapeno pepper
2 serrano peppers
4 dashes of hot sesame oil (or Mongolian fire oil)


First prepare a marinade, fish sauce thru hot sesame oil.

Then take:

1 one-and-a-half pound flank steak

Score it on each side and marinate it for a couple hours or so in a glass pan (get the marinade on both sides).

When you’re ready to cook, you’ll broil the steak in the glass pan, 8 minutes on each side (we’re shooting for medium rare here).

When the steak is done, slice it into thin strips, and place the strips over the lettuce/spinach beds. Then, put a handful of grape-halves (per plate) over the steak. Finally, there will probably be some marinade/drippings in the pan; take a spoonful and pour it on top.

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 183.9
  • Total Fat: 8.5 g
  • Cholesterol: 56.6 mg
  • Sodium: 1,008.2 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 23.8 g