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Vietnamese Grilled Steak Salad

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Marinating time 6 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