Vietnamese Grilled Steak Salad

Spicy Vietnamese style grilled steak on salad for a fresh end  of summer meal.
Vietnamese Grilled Steak Salad

Vietnamese Grilled Steak Salad

By Sue Lau | Palatable Pastime

This week for Sunday Supper we are talking about recipes that are perfect 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 SaladJoin me tomorrow when I post with Muffin Monday- I’ll be sharing my recipe for Zucchini and Walnut muffins. And on Tuesday I will be posting another grilling recipe for Smithfield which is Honey Jalapeno  Beer Brat Kebabs- which pair the sausages with vegetables and a sweet and spicy glaze. I hope you join me both days!


Vietnamese Grilled Steak Salad

Vietnamese Grilled Steak Salad

  • Servings: 2-4
  • Difficulty: easy
  • Print

Vietnamese Grilled Steak Salad
Allow extra time to marinate steaks


  • 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


  1. Mix ingredients for marinade and marinate steaks for 6 hours or overnight.
  2. Stir together ingredients for vinaigrette and set aside, chop  veggies and keep chilled.
  3. 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.
  4. 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.

From the kitchen of

Vietnamese Grilled Steak Salad

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4 responses

  1. Sounds wonderful. We’re having “spare the air days” which means no bbqs. I’ve printed this out for when we go off and can fire up the grill.

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