Vietnamese Grilled Steak Salad makes for a light, delicious and beefy end of summer meal with those great southeast Asian flavors.

Vietnamese Grilled Steak Salad

By Sue Lau | Palatable Pastime

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Vietnamese grilled steak salad is my recipe of the day with the blogging group From Our Dinner Table. We post once per week on changing topics and this week we are focusing on Grilled Salad recipes. Glad you could join us!

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This is a favorite of both me and my husband and one we like to revisit. (Well, as often as blogging and new recipe development permit!)

Summer may be the official grilling season here in the northern hemisphere, but we love to grill any time of year. Still, this salad is especially refreshing and perfectly suited to warmer weather.

This recipe is a riff off bun noodle salads which I love. And while those are often topped with thit grilled pork, this is nicely done with steak. And while bun salads are chock full of rice noodles, this one is done simply as a salad.

So probably not very authentic as such, but it does have the right sort of flavors and it suits both our tastes. (Bill would even admit to liking the vinaigrette in this so much that he’ll sip some straight!)

I didn’t list out the salad amounts- I figured you would know how much lettuce and such you like. And of course you can adjust the amount of Thai chili to suit your taste. The fire of the chilies can actually have a cooling effect in hot weather, if you follow me.

Grilled Salad Recipes

• Grilled Corn and Avocado Salad from That Recipe
• Strawberry Chicken Spinach Salad from A Kitchen Hoor’s Adventures
• Vietnamese Grilled Steak Salad from Palatable Pastime

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Vietnamese Grilled Steak Salad

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Vietnamese Grilled Steak Salad

Vietnamese Grilled Steak Salad

Sue Lau

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating time 6 hours hrs

Course Main Course, Salad

Cuisine Asian, Vietnamese

Calories 1124 kcal

Ingredients

  

Salad:

• 2 Beef New York Strip steaks 1 pound total
• chopped lettuce
• sliced tomatoes
• finely shredded carrot
• chopped green onion
• fresh herbs: mint cilantro and/or fresh basil
• sliced serrano peppers
• lime wedges

Steak Marinade:

• 1/4 cup fish sauce
• 1 tablespoon grated ginger root
• 1/4 cup chopped shallot
• 1 teaspoon soy sauce
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar
• 1/2 teaspoon sesame oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped cilantro
• 2 teaspoons sambal chili paste

Spicy Nuoc Cham Vinaigrette:

• 1/4 cup fish sauce
• 1/3 cup brown sugar
• 3/4 cup cold water
• 1/2 tsp. minced garlic
• 1 tsp. minced Thai hot red chili pepper
• 1 tbsp. fresh lime juice

Instructions

 

• Mix ingredients for marinade and marinate steaks for 6 hours or overnight.
• Stir together ingredients for vinaigrette and set aside, chop  veggies and keep chilled.
• Drain marinade from steaks and grill  or broil to desired doneness (see steak temperatures below) and allow steaks to rest 10-15 minutes, then thinly slice.
• Place salad on plates and top with steak slices;  serve with vinaigrette.

Steak Temperatures (internal temperature); (steaks will rise another 5 degrees as they rest):

• Rare 130°F.
• Med-Rare 140°F.
• Medium 155°F.
• Well Done 165°F.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 1124kcalCarbohydrates: 120gProtein: 108gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 276mgSodium: 9748mgPotassium: 2376mgFiber: 3gSugar: 105gVitamin A: 124IUVitamin C: 22mgCalcium: 315mgIron: 10mg

Keyword Dinner Salads, grilling recipes

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Notice: recipe has been updated from 8.27.17 to reflect fresh photography and nutrition info.