Vietnamese Grilled Steak Salad

VN:F [1.9.15_1155]
Rating: 5.0/5 (1 vote cast)

2649 TEST!!!!


+ Add to Shopping List
  • 1/3 cup fish sauce
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons peeled, minced ginger
  • 4 garlic cloves, minced
  • 1 Thai red chili, seeded, minced
  • 2 teaspoons soy sauce
  • 1 teaspoon packed brown sugar
  • 4 (6-8 ounce) steaks (your favorite cut)
  • 1 medium head butter lettuce, washed and torn by hand
  • 1 cup basil leaves, torn by hand
  • 1/2 medium English cucumber, thinly sliced
  • 12 cherry or grape tomatoes, halved
  • 1 medium carrot, peeled, shredded
  • 1 medium red onion, cut into 8 wedges, root end intact
  • Vegetable oil
  • Salt and freshly ground black pepper


In a small bowl, whisk together fish sauce, sugar, lime juice, ginger, garlic and chili. Refrigerate half of mixture for dressing.
To make marinade, combine remaining half of mixture with soy sauce and brown sugar; stir to combine.
Place steak in a shallow dish, add marinade and leave at room temperature for 30 minutes, or refrigerated for up to 2 hours.
In a large salad bowl, toss together lettuce, basil, cucumber, tomatoes and carrot.
Lightly brush onion with oil and season with salt and pepper. Heat grill or grill pan to medium-high.
Remove steak from marinade and grill to desired doneness. Remove from heat and cover loosely with foil for 5 minutes, then slice into thin strips.
While steak rests, grill onions until lightly charred and just tender. Add dressing to salad and toss to coat.
Top with steak and onions. Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

Leave a Comment