Vietnamese Grilled Steak And Cabbage Salad Recipes

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SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD



Sweet and Salty Grilled Steak With Cucumber Salad image

The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, steaks and chops, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup fish sauce
1 tablespoon packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeds and veins removed if desired, minced
1 flank steak, about 1 1/2 pounds
1 small seedless English cucumber, thinly sliced
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 teaspoon vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanuts, for serving (optional)
Fresh mint leaves or cilantro, for serving (optional)

Steps:

  • In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
  • Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
  • Light the grill or heat the broiler to high. Pat steak dry with paper towels.
  • If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
  • Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams

VIETNAMESE GRILLED STEAK AND CABBAGE SALAD



Vietnamese Grilled Steak and Cabbage Salad image

Make and share this Vietnamese Grilled Steak and Cabbage Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 12h12m

Yield 4 serving(s)

Number Of Ingredients 16

2 limes, divided
1/4 cup plus 2 tablespoons soy sauce, divided
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil (dark)
3 garlic cloves, divided
1 1/4 lbs flank steaks, rinsed and patted dry
2 carrots, peeled and trimmed
10 cups shredded napa cabbage (about 1/2 head) or 10 cups cabbage (about 1/2 head)
1/4 cup chopped fresh cilantro, mint or 1/4 cup basil
1 tablespoon rice wine vinegar
2 tablespoons extra-virgin olives or 2 tablespoons peanut oil
1 teaspoon thia fish sauce (such as nam pla or nuoc mam) or 1 teaspoon vietnamese fish sauce (such as nam pla or nuoc mam)
1 pinch ground red pepper (cayenne)
kosher salt
fresh ground black pepper
2 tablespoons chopped peanuts (optional)

Steps:

  • To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
  • Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
  • In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
  • To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
  • Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
  • To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.

Nutrition Facts : Calories 329.2, Fat 15.1, SaturatedFat 5.4, Cholesterol 96.4, Sodium 1270.6, Carbohydrate 15.3, Fiber 4.5, Sugar 5.1, Protein 35.1

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Top Asked Questions

How to make Vietnamese steak salad?
Tangy Vietnamese flavours and juicy steak make for a moreish salad. Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest. Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar.
What kind of sauce do you put on a Vietnamese steak?
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples – Asian fish sauce, brown sugar and garlic – all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too.
What is the best salad to make with pickled cabbage?
Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.
How many calories are in this Vietnamese steak salad?
This Vietnamese Steak Salad is a crisp salad with noodles, tender steak and a spicy dressing - only 270 calories! Vietnamese Steak Salad for lunch anyone?

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