VIETNAMESE GRILLED STEAK AND CABBAGE SALAD
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
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
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
Keiton Management
keiton.management@yahoo.comThis salad is so versatile. You can add or remove ingredients to suit your own taste. It's a great way to use up whatever vegetables you have on hand.
zubair pashtoon
zubair_p@gmail.comI topped the salad with some chopped peanuts for a little extra crunch. It was the perfect finishing touch.
Cathy Lawson
lawson_cathy37@hotmail.comI added a bit of sriracha to the salad dressing for a little extra kick. It was the perfect way to balance out the sweetness of the pickled vegetables.
rafe vai
r.vai9@aol.comI'm not a big fan of raw cabbage, so I roasted it in the oven before adding it to the salad. It gave the cabbage a slightly caramelized flavor that I really enjoyed.
Haytam Darwiche
haytam.d69@hotmail.frI didn't have any pickled vegetables on hand, so I used a store-bought Asian slaw mix instead. It worked out great!
Pine Wood
woodp15@aol.comI used a flank steak for this recipe, and it turned out perfectly. The steak was tender and juicy, and it cooked quickly on the grill.
YT Sultan
sultan_y82@yahoo.comI'm not a huge fan of cilantro, but I didn't find it to be overpowering in this salad. The other flavors in the dish balanced it out perfectly.
Zawar Awan
awanz@hotmail.co.ukThis recipe is a great way to introduce your family to Vietnamese cuisine. The flavors are bold and flavorful, but not too spicy. Even my kids loved it!
Honesty Benjamin
honesty-b0@hotmail.comThis salad is a great make-ahead meal. I made it the night before, and it tasted even better the next day. The flavors had time to meld together, and the steak was even more tender.
Mohamed Nilam
nmohamed@hotmail.comI love the vibrant colors of this salad. The green cabbage, red pickled vegetables, and grilled steak create a visually appealing dish that is sure to impress your guests.
Latiya Subero
subero.latiya82@aol.comThis salad is a great way to use up leftover steak. I had some grilled steak from the night before, and it was perfect for this salad. The flavors all came together beautifully.
Lesego Mohlape
l-m@yahoo.comI'm always looking for healthy and delicious recipes, and this salad definitely fits the bill. The grilled steak is a great source of protein, and the cabbage salad is packed with vitamins and minerals. I feel great about eating this salad.
Marlon Parring
p_marlon9@gmail.comThis salad is so easy to make, but it tastes like it came from a fancy restaurant. The grilled steak is juicy and tender, and the cabbage salad is perfectly balanced. I will definitely be making this again and again.
Barbara Wright
wright-barbara60@yahoo.comI'm not usually a fan of cabbage, but this salad changed my mind! The combination of the grilled steak, cabbage, and pickled vegetables is simply irresistible. I'll definitely be making this again.
Tarif Ahamed
t.ahamed@yahoo.comThis recipe is a keeper! The steak marinade is packed with flavor, and the cabbage salad is light and refreshing. I especially love the addition of the pickled vegetables, which add a nice tangy touch.
M Usman
usman94@hotmail.co.ukI made this salad for a potluck, and it was a huge hit! Everyone loved the unique flavors and textures. I'll definitely be making it again for my next party.
Usman Munir
mu43@hotmail.comI'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of grilled steak, cabbage, and pickled vegetables is simply stunning. Highly recommended!
Rupeshs Rupeshsyadav
rupeshs-rupeshsyadav21@yahoo.comThis Vietnamese grilled steak and cabbage salad was an absolute delight! The flavors were incredible, and the steak was cooked to perfection. I'll definitely be making this again soon.