Best 2 Vietnamese Steak With Cucumber Salad Recipes
**Discovering Vietnamese Steak with Cucumber Salad and Other Delights**
Embark on a culinary journey to discover the tantalizing flavors of Vietnamese Steak with Cucumber Salad, a delectable dish that perfectly blends the richness of marinated steak with the refreshing crunch of cucumber salad. This flavorful combination is sure to tantalize your taste buds and leave you craving for more.
In this comprehensive guide, we'll provide you with step-by-step instructions and all the necessary ingredients to prepare this mouthwatering dish. Additionally, we'll introduce you to a collection of other equally enticing Vietnamese recipes, such as Vietnamese Noodle Soup, Vietnamese Spring Rolls, and Vietnamese Grilled Lemongrass Pork, each offering a unique taste experience that will transport you to the vibrant streets of Vietnam.
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 FLANK STEAK WITH ASIAN CUCUMBER SALAD
The marinade is a classic Vietnamese dipping sauce called Nuoc Cham. It consists of mostly common pantry staples, so you'll likely only need to buy fresh limes and fresh jalapeños.
Provided by Vickie Parks
Categories Beef
Time 55m
Number Of Ingredients 18
Steps:
- 1. 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. If refrigerated, let meat rest on counter 15 to 20 minutes, to come to room temperature, before cooking.)
- 2. Pat steak dry with paper towels. Preheat broiler or outdoor grill. If grilling, grill steak on hot grill for about 3 to 4 minutes per side or done to taste. If broiling, heat a 10-inch oven-proof cast iron skillet over high heat for 5 minutes. Add steak and sear meat in hot skillet for 2 minutes. Turn steak and transfer skillet to oven and broil for 3 minutes per side for rare (or longer for medium or well-done steak).
- 3. Transfer steak to cutting board, cover with foil, and let rest 10 minutes.
- 4. While steak is resting, prepare Cucumber Salad. Combine the cucumber, radishes, scallions, peanut oil and rice vinegar, and pour over salad. Add just enough of the marinade sauce to coat vegetables, and toss gently.
- 5. Thinly slice steak and arrange beef slices over cooked rice or cooked noodles. Sprinkle sesame seeds over steak slices. Top with cucumber salad, and garnish salad with fresh mint and/or cilantro leaves. Serve immediately.
Tips:
- For the best flavor, use flank steak or skirt steak. These cuts are thin and have a good amount of marbling, which makes them tender and flavorful.
- Make sure to marinate the steak for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
- When cooking the steak, be sure to sear it over high heat. This will create a nice crust on the outside of the steak while keeping the inside juicy.
- To make the cucumber salad, use a variety of cucumbers. This will add different flavors and textures to the salad.
- Be sure to use fresh herbs in the cucumber salad. This will give the salad a bright and refreshing flavor.
- Serve the steak and cucumber salad with rice or noodles. This will make a complete and satisfying meal.
Conclusion:
This Vietnamese steak with cucumber salad is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The steak is tender and flavorful, and the cucumber salad is refreshing and light. This dish is sure to be a hit with your family and friends.
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