Vietnamese-style Steak Salad

Vietnamese-style Steak Salad
Photo by Iain Bagwell

Ingredients

  • ½ cup shredded carrot
  • Salad
  • 2 tablespoons Thai or Vietnamese fish sauce*
  • 2 qts. chopped napa cabbage
  • 2 grass-fed New York steaks (8 oz. each), fat trimmed, or 1 skirt steak (1 lb. total)
  • ¼ cup chopped cilantro
  • ¼ cup chopped fresh mint leaves
  • + 15 more ingredients
    • ¼ cup chopped green onions
    • 1 cup thinly sliced cucumber
    • 3 stalks fresh lemongrass
    • 2 quarter-size slices fresh ginger
    • 1 ¼ teaspoons kosher salt, divided
    • Vinaigrette
    • 4 ounces thin rice-stick noodles*
    • 1 garlic clove, quartered
    • 1 medium shallot, sliced
    • 1/3 cup fresh lime juice (from 3 or 4 large limes)
    • 2 teaspoons sugar
    • Rub
    • ½ cup vegetable oil
    • 8 large garlic cloves, very thinly sliced
    • 1 tablespoon vegetable oil

1. Make rub: Pull off tough outer layers of lemongrass and cut off stem end and coarse leaves. Chop tender core and whirl in a food processor until very finely chopped, about 4 minutes, scraping down bowl as needed. Add ginger, garlic, and shallot and whirl until a paste forms, 2 to 3 minutes mor...

View full recipe at My Recipes

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