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

Vietnamese grilled steak salad is my recipe of the day. What a  great time  to talk about recipes for the upcoming Labor Day holiday!

While summer is not “officially” over, it is really one of the last times many people will have cookouts and barbecues for the season, as temps will soon be turning quickly, and grills and patio furniture often are put to rest for a few months.

The summer has gone by so quickly! I know I had so much more planned to do so I am not quite ready to give up  the warm weather yet. But I do find myself thinking  of autumn as I see the trees ever so subtly change their color.  Some trees have even gone full tilt yellow, while others are content to wait.

Sounds of the season are also  evident,  as the days grow quieter with fewer thunderstorms, the sounds of school  buses and marching band practice fill the air, and at night, the crickets grow ever louder as if voicing their discontent for the coming change of season.

It is a great  time to get out and fire up the grill one more time.

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 my tastes.

I didn’t list out the salad amounts- I figured you would know how much  lettuce and the like you like.

Vietnamese Grilled Steak Salad

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Vietnamese Grilled Steak Salad

Vietnamese Grilled Steak Salad

Sue Lau

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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

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

Keyword Dinner Salads, grilling recipes

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