Top Sirloin Vermicelli By Michael Gulotta

Top Sirloin Vermicelli By Michael Gulotta
Chef Gulotta and his team make a mean Vermicelli bowl down in New Orleans. It's the perfect meal for any kind of weather. The idea of making one of these bowls seems a little daunting, but Chef Gulotta laid it out for us and is really rather simple. 
Once you get your ingredients, you'll see there's a lot of great flavors out there that you can work into your everyday meals. Fish sauce for one is an incredible way to deepen the flavor on almost any dish. 



Marinade Ingredients

.75lb top sirloin

2 oz coconut oil

2 tbsp palm sugar (can substitute sugar in the raw)

1 tbsp fish sauce (recommend Three Crabs Brand)

1 tsp kosher salt

1 tsp black pepper, ground

1 tbsp paprika

1 tbsp turmeric

2 tbsp Green Jalapeño Sauce 

Mix together the coconut oil, palm sugar, fish sauce, salt, black pepper, turmeric, paprika and TABASCO® Brand Green Jalapeño Sauce. Evenly coat the outside of the sirloin with the marinade and place it in a sealed container overnight.

Vermicelli Ingredients & Recipe

½ of a small butternut squash diced

1 tbsp coconut oil

1 pinch salt

½ finger ginger - peeled & minced

3 cloves garlic - peel and sliced

1 Shallot - peel and slice

1 lemongrass stalk- sliced in rings

1 tsp TABASCO® Brand

Green Jalapeño Sauce

2 tbsp fish sauce (recommend Three Crabs Brand)

1 head bibb lettuce

4 sprigs basil

10 sprigs cilantro

½ pound rice vermicelli noodles, cooked, cooled

.75lb top sirloin marinated overnight

2 apples - cut into 1/4 inch slices

½ cup honey roasted peanuts, crushed

2 limes

Preheat your grill or pan over medium high heat, and preheat your oven to 350°F. Coat your butternut squash with 1 tbs of coconut oil and a pinch of salt, roast until tender (about 10 min). Pound the palm sugar to break it up with either a meat mallet or back of a pan, then add it to a bowl along with the 2 tablespoons fish sauce, the TABASCO® Brand Green Jalapeño Sauce, and the juice of the two limes. Whisk the mixture together until the sugar dissolves. Combine the ginger, garlic, shallot, lemongrass, apple, and roasted squash. Let the mixture marinate for five minutes. On a separate platter lay out the bibb lettuce leaves and herbs and keep them in the cooler until ready to serve. Carefully grill the sirloin over medium high heat on both sides until it reaches an internal temperature of 120°F, about 18 minutes. Once cooked, let the meat rest for about 8 minutes. When ready to serve, add the room temperature vermicelli noodles to the lettuce and herb platter. Top the noodles with ½ inch thick slices of sirloin and finish with the spicy roasted squash and apple salad.

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