SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
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
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 STEAK WITH CUCUMBER SALAD
Categories Beef
Number Of Ingredients 14
Steps:
- PREPARATION 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.
CRAVING-VIETNAMESE SALAD
I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.
Provided by K Hillbilly
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 21
Steps:
- Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
- Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
- Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
- Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
- Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
- Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 39.6 g, Cholesterol 130 mg, Fat 21.6 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 4.1 g, Sodium 1925.9 mg, Sugar 12.4 g
VIETNAMESE SUGAR CURED BEEF SALAD
A Vietnamese family who own and run our local fish'n chip shop gave me this recipe. The beef takes up a beautiful flavour. Make sure you use fresh beef for the recipe. I prefer to use the rib eye fillet cut. It is easier for me to carve. A great summer dish for those hot, hot summer days.
Provided by Chrissyo
Categories Rice
Time P1DT1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Remove any visible fat from meat.
- Marinade meat in sherry for 10 minutes.
- Remove beef from sherry marinade.
- Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
- Lay a double layer of plastic wrap out on a flat surface.
- Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
- After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
- You can rinse this off if desired under water.
- Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
- Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
- Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing.
Nutrition Facts : Calories 407.4, Fat 10.5, SaturatedFat 4, Cholesterol 50.8, Sodium 1706, Carbohydrate 55.1, Fiber 1.5, Sugar 37.8, Protein 19.4
VIETNAMESE GRILLED DUCK SALAD WITH CUCUMBER, RADISHES AND PEANUTS
This zesty, cool and satisfying dish is worth making on any steamy summer night. The duck (you could use flank steak in a pinch, or for value) is marinated in a Vietnamese-inspired combination of soy sauce, lime, ginger, garlic, rice wine vinegar and fish sauce. The meat is grilled over indirect heat, and the result is meat beautifully infused with the flavors of the marinade. A crunchy slaw of cucumbers, radishes and carrots strewn with herbs and roasted peanuts finishes off the dish.
Provided by Melissa Clark
Categories dinner, salads and dressings
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk together 1/4 cup soy sauce, juice and zest of 1 lime, ginger, and sesame oil. Mash half the garlic into a paste and whisk it into this marinade. Trim away the duck skin and most of the fat (reserve for rendering, if you like). Place the duck in a shallow dish and pour the marinade over it, turning to coat. Cover with plastic wrap and refrigerate for 1 to 12 hours. Remove from the refrigerator 30 minutes before cooking.
- In a small bowl, whisk together 1/4 cup soy sauce, vinegar, juice of 2 limes, fish sauce, 2 jalapeños (finely chopped) and oil. Mash the remaining garlic to a paste and whisk into this vinaigrette.
- Light a grill for high indirect heat (or heat a broiler with a rack 8 inches from the heat). Remove the duck from the marinade, scraping off any excess bits, and season with salt and pepper. Transfer duck to the unlighted portion of the grill; close cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. (If broiling, place duck on a baking sheet. Broil, turning once halfway through, 4 to 5 minutes per side for medium-rare.) Transfer to a cutting board and let it rest for 5 minutes. Thinly slice against the grain.
- In a large bowl, toss together cucumber, carrots, radishes, cilantro, mint and 1 jalapeño (thinly sliced), with just enough of the vinaigrette to lightly coat everything. Taste and season with salt and pepper as needed. Toss in the peanuts. Place salad on a large platter and top with sliced meat. Drizzle with more of the vinaigrette, and sprinkle with cilantro and mint.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 2127 milligrams, Sugar 6 grams
More about "vietnamese steak with cucumber salad recipes"
VIETNAMESE STEAK WITH CUCUMBER SALAD – RIEGL PALATE
From rieglpalate.com
Servings 4Estimated Reading Time 3 minsCategory Main Dish
VIETNAMESE STEAK SALAD RECIPE | NEW IDEA FOOD
From newideafood.com.au
VIETNAMESE STEAK AND NOODLE SALAD - SCRAMBLED CHEFS
From scrambledchefs.com
EASY VIETNAMESE BEEF SALAD RECIPE – VIETGLOBE.ORG
From vietglobe.org
VIETNAMESE STEAK SALAD – GLASSER RECIPES
From glasser.recipes
VIETNAMESE STEAK AND SUGAR SNAP SALAD RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE MARINATED FLANK STEAK - THE NEW YORK TIMES
From dinersjournal.blogs.nytimes.com
SAMIN NOSRAT'S VIETNAMESE CUCUMBER SALAD | ALEXANDRA'S …
From alexandracooks.com
VIETNAMESE STEAK WITH CUCUMBER SALAD RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
GRILLED HANGER STEAK WITH CUCUMBER SALAD RECIPE | BON …
From bonappetit.com
VIETNAMESE STEAK WITH CUCUMBER SALAD
From mealplannerpro.com
VIETNAMESE STEAK WITH CUCUMBER SALAD - BOSSKITCHEN.COM
From bosskitchen.com
VIETNAMESE-STYLE STEAK SALAD | MYRECIPES RECIPE
From crecipe.com
10 BEST VIETNAMESE CUCUMBER SALAD RECIPES | YUMMLY
From yummly.com
VIETNAMESE STEAK SALAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VIETNAMESE STEAK SALAD WITH ZESTY VIETNAMESE DRESSING
From sundaysuppermovement.com
VIETNAMESE RICE NOODLE SALAD WITH CARAMELIZED STEAK
From flypeachpie.com
VIETNAMESE STEAK WITH CUCUMBER SALAD — EXERCISE TO EAT
From exercisetoeat.net
VIETNAMESE STEAK WITH CUCUMBER SALAD – SUMMERSET GRILLS
From summersetgrills.com
VIETNAMESE STEAKS RECIPE - TABLESPOON.COM
From tablespoon.com
VIETNAMESE STEAK WITH CUCUMBER SALAD | EPICURIOUS | RECIPE …
From pinterest.com
VIETNAMESE SALAD WITH STEAK - MOUNTAINTREK.COM
From mountaintrek.com
VIETNAMESE STEAK SALAD RECIPE
From crecipe.com
VIETNAMESE STEAK WITH CUCUMBER SALAD - ALL INFORMATION ABOUT …
From therecipes.info
VIETNAMESE CUCUMBER SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VIETNAMESE STEAK SALAD - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD RECIPE
From pinterest.ca
VIETNAMESE STEAK WITH CUCUMBER SALAD - MEALPLANNERPRO.COM
From mealplannerpro.com
ASIAN STEAK AND NOODLE RECIPE - THERESCIPES.INFO
From therecipes.info
VIETNAMESE STEAK SALAD RECIPE | EATINGWELL
From eatingwell.com
VIETNAMESE STEAK SALAD RECIPE - OLIVEMAGAZINE
From olivemagazine.com
VIETNAMESE BEEF SALAD RECIPE - THE LEMON BOWL®
From thelemonbowl.com
VIETNAMESE STEAK SANDWICH RECIPE | EATINGWELL
From eatingwell.com
VIETNAMESE STEAK WITH CUCUMBER SALAD | RECIPES FROM SUMMERSET …
From pinterest.ca
VIETNAMESE STEAK WITH CUCUMBER SALAD | RECIPE | SALAD RECIPES FOR ...
From pinterest.com
VIETNAMESE SHAKING BEEF RECIPE - STEAK SALAD- “THIT BO LUC LAC” …
From whiskeyandbooch.com
VIETNAMESE BEEF AND CUCUMBER SALAD - NZ HERALD
From nzherald.co.nz
EASY VIETNAMESE BEEF SALAD RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
VIETNAMESE-STYLE STEAK SALAD RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE TOMATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
VIETNAMESE CUCUMBER SALAD — FOODBORNE WELLNESS
From foodbornewellness.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love