Hey there foodies! Are you in the mood for some delicious Vietnamese and Asian cuisine? Well, look no further than my Vietnamese Grilled Steak and Cabbage Salad Recipe! This dish is the perfect balance of tangy and savory flavors that will leave your taste buds dancing with joy. Trust me, once you try this recipe, you’ll be hooked!
Don’t let the word “Vietnamese” intimidate you – this dish is actually quite easy to make. It’s also incredibly versatile, making it a great option for a quick weeknight meal or a show-stopping centerpiece for your next dinner party. Plus, it’s packed full of nutritious ingredients like Napa cabbage, carrots, and fresh herbs like cilantro and basil.
Every bite of this steak salad will have you feeling refreshed and invigorated. And the best part? You can make it as spicy or as mild as you’d like – simply adjust the seasoning levels to suit your taste buds.
So grab your apron and fire up the grill. Let’s get cooking some mouthwatering Vietnamese Grilled Steak and Cabbage Salad!
Why You’ll Love This Recipe
Hey there, foodies! If you’re looking for an exciting yet refreshing way to savor grilled steak, you’re in the right place. I want to share with you my all-time favorite Vietnamese Grilled Steak and Cabbage Salad recipe that will surely escalate your lunch or dinner game. Trust me, this dish is not your ordinary beef salad; it’s a burst of citrusy and umami flavors that I guarantee will leave your taste buds craving for more.
First off, let’s talk about the star of this dish – the grilled steak. Using flank steak, marinate it with fish sauce, sesame oil, soy sauce, grated fresh ginger, garlic cloves, and fresh ground black pepper. Then grill it until it’s cooked to medium rare or well-done depending on your preference. The result? Tender and juicy Vietnamese grilled steak that’s bursting with flavor in every bite.
But wait, there’s more! This steak is then paired with a refreshing salad made of thinly sliced napa cabbage or red cabbage, carrots sliced into ribbons, and minced basil and cilantro. Want some crunch? Add in some peanuts and radish slaw as toppings! Finish it off by tossing these ingredients together with the perfect dressing of lime juice, fish sauce, soy sauce, garlic cloves minced 1 tsp kosher salt.
But what sets this dish apart from other beef salads is the unique blend of flavors from the combination of mint and citrus added to the salad. The citrus-mint cabbage salad adds another layer of freshness that makes this recipe stand out amongst other salads. Plus, it only takes 30 minutes to prepare!
Not a fan of flank steak? No worries! This recipe is very flexible when it comes to substitutions and variations. You can use sirloin steaks instead or even opt-in for vermicelli noodles or lemongrass for the salad base.
With its irresistible blend of flavors and its flexibility towards substitutions, this Vietnamese Grilled Steak and Cabbage Salad recipe will surely excite not only your taste buds but also your culinary creativity. Give it a try and take your beef salad game to the next level!
Let’s dive into the ingredients needed to make this bold and flavorful Vietnamese grilled steak and cabbage salad recipe, shall we? Here is what you will need to get started:
- 2 flank steaks (1 1/2 lbs), room temperature
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 4 garlic cloves, minced
- 1 Tbsp grated fresh ginger
- 1/4 cup soy sauce
- 2 Tbsp fish sauce
- 2 Tbsp rice vinegar
- Juice of 2 limes
- 1/4 cup sesame oil
- 3 Tbsp sugar
- 4 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 medium cucumber, thinly sliced
- 3 green onions, thinly sliced
- 1 radish, thinly sliced
- A handful of fresh cilantro leaves, roughly chopped
- A handful of fresh basil leaves, roughly chopped
- A handful of fresh mint leaves, roughly chopped
- 1/2 cup unsalted peanuts
Make sure you have all these fresh ingredients ready before you start grilling. This refreshing salad is all about combining Vietnamese flavors in perfect harmony. The ingredients list may seem long at first glance, but trust me it’s worth it! You can also use some of these ingredients to make other Vietnamese dishes like beef noodle soup or lemongrass chicken.
The Recipe How-To
Now that we have gone through the ingredients, it’s time to enter the kitchen and make some magic happen. Here is a step-by-step guide to prepare the delicious Vietnamese Grilled Steak and Cabbage Salad Recipe.
Before beginning to cook, make sure you prep all the ingredients. Start by thinly slicing the red and napa cabbage, then slice the carrots into ribbons, mince garlic cloves, chop fresh cilantro and basil, grate fresh ginger and quarter two limes. Next up, whisk together 1/4 cup of soy sauce with lime juice from two limes, 2 cloves of minced garlic, grated fresh ginger, 2 teaspoons of sesame oil, 1 tablespoon of rice vinegar, and 1 tablespoon of fish sauce for the dressing. Set this mixture aside so that all flavors can blend together.
Grilling the Steak
Take out two sirloin steaks or Vietnamese flank steak from the fridge and let them come to room temperature before grilling. Preheat your grill to high heat. Rub both sides of each steak with a mixture of kosher salt and freshly ground black pepper (about 1 tsp of each) and place them on the grill for about 4 minutes per side. Let rest for at least five minutes before slicing thinly against the grain.
Mix Ingredients Together
In a large mixing bowl mix together both types of cabbage (napa & red), carrots, radish slaw, green onions, peanuts, and half of cilantro/basil. Toss everything together with dressing made earlier until well coated.
Thinly sliced grilled steak can either be served on top of salad or mixed into it. Top it off with cilantro/basil and peanuts to add extra crunch!
Congratulations! You just made a refreshing steak salad that is perfect for summer BBQ’s or date nights under the stars. Enjoy your homemade Vietnamese Grilled Steak and Cabbage Salad Recipe!
Substitutions and Variations
Are you looking to switch things up and add your own twist to this Vietnamese grilled steak and cabbage salad recipe? Fear not, I’ve got you covered. Here are some substitutions and variations to consider:
– Protein: If you don’t have flank steak or prefer another type of meat, try using sirloin steaks or chicken breasts instead. They will both work well with the marinade and grilling method.
– Vegetables: While napa cabbage and carrots are traditional in this dish, feel free to use red cabbage or add other veggies you enjoy. Some great options include thinly sliced cucumber or a radish slaw.
– Dressing: The dressing for this salad is a delicious blend of lime juice, fish sauce, soy sauce, garlic, ginger, and sesame oil. But if you’re not a fan of fish sauce or want to switch things up, try using rice vinegar or even lemongrass instead.
– Noodles: For an added texture and flavor change-up, consider tossing in some vermicelli noodles or creating a Vietnamese rice noodle salad. Follow the instructions on the package and add them to the salad once cooked.
– Herbs: Fresh cilantro and basil contribute greatly to the overall deliciousness of this salad – but if you’re not a fan of one (or both), substitute them with mint or any other herb of your choice.
The possibilities are endless when it comes to customization! Don’t be afraid to get creative with ingredients that will have your taste buds dancing.
Serving and Pairing
Alright, my friends! You’ve grilled up a mouthwatering Vietnamese grilled steak and cabbage salad, now it’s time to chow down. Here are some serving and pairing suggestions for this refreshing salad, filled with complex flavors and textures.
Firstly, you can simply serve the salad as is, right out of the mixing bowl, topped with those irresistible roasted peanuts for that delicious crunch. Perhaps, add some slices of lime on the side to squeeze over the top – trust me; the citrusy touch is divine!
Another fantastic option would be using vermicelli noodles as a base in a bowl, topped with the grilled beef and salad mixture, finished off with a drizzle of fish sauce dressing. This combination creates an additional layer of textures from soft to chewy and crispy throughout.
For the perfect pairing, I recommend enjoying this dish with a crisp Sauvignon Blanc – it’s light yet flavorful properties beautifully complement the diverse flavors of this dish. Also, because this dish features bold Asian-inspired flavors, consider following it up with some cucumber salads or Vietnamese rice noodle salad. Lemongrass also pairs well here.
Finally, don’t forget to save some leftovers for tomorrow’s lunch or dinner because they only get better overnight – just make sure you store it in an airtight container in the fridge for up to three days.
So gather up your friends and family, relax and chill – this refreshing steak salad recipe will activate your taste buds and transport you all straight to Vietnam cuisine appreciation heaven in no time!
Make-Ahead, Storing and Reheating
Alright, let’s talk about making this Vietnamese Grilled Steak and Cabbage Salad recipe ahead of time or storing any leftovers you may have. Because let’s face it, is there anything better than being able to enjoy delicious food without all the work? I didn’t think so.
If you want to prepare the grilled steak ahead of time, simply follow the recipe instructions and then store it in an airtight container until ready to use. It can be stored in the refrigerator for up to 3 days. When you’re ready to use it, simply reheat it in a skillet over medium-high heat until hot.
Now, onto storing any leftover salad. The cabbage salad can be stored in an airtight container in the refrigerator for up to 2 days. However, I recommend keeping the dressing separate from the salad until you’re ready to eat it.
When reheating any leftover salad, make sure to only reheat the steak and not the entire dish as that would cause your crisp veggies to get mushy. To do so, simply remove the steak from the salad and reheat it in a skillet or microwave. Then toss it back in with your fresh veggies and remaining dressing.
And lastly, if you’ve got some extra cabbage laying around after making this dish or just want some more meal-prep options using Vietnamese ingredients, check out my other recipes like my refreshing cucumber salad or my tasty Vietnamese rice noodle salad with lemongrass beef!
Tips for Perfect Results
Now, let’s talk about some tips to make sure your Vietnamese Grilled Steak and Cabbage Salad turns out perfect every single time. As a chef specializing in Vietnamese and Asian cuisine, I’ve learned a few tricks that I’d love to share with you.
Firstly, when it comes to grilling the steak, make sure it reaches room temperature before cooking. It helps the meat cook evenly and thoroughly.
Secondly, don’t be afraid to season your steak! For maximum flavor, don’t shy away from using fresh ground black pepper and kosher salt.
When it comes to your cabbage salad, make sure you slice the cabbage thinly, especially for the Vietnamese cabbage. This ensures that the salad is easy to eat and you get the right balance of flavors in every bite.
Another important thing to note is to make sure that you whisk together the dressing ingredients thoroughly before tossing them with the salad ingredients. This ensures that there’s an even distribution of flavors throughout the salad.
Finally, don’t forget to top your salad off with freshly chopped peanuts, cilantro and basil as they add an extra burst of flavor and crunch to this refreshing salad.
By following these tips, you can be sure that your Vietnamese Grilled Steak and Cabbage Salad is not only delicious but also visually appealing. So go ahead and try it out for yourself!
In conclusion, this Vietnamese Grilled Steak and Cabbage Salad recipe is a fantastic addition to your culinary repertoire. This refreshing salad is packed with flavor, texture and nutrients that keep you satisfied while keeping your taste buds happy!
With fresh cilantro, basil, and grated ginger, combined with juicy grilled steak, crunchy cabbage, carrots and peanuts, all tossed together with a dressing made of soy sauce, fish sauce, lime juice and sesame oil – this salad is sure to be a crowd-pleaser at any gathering.
Don’t forget that you can customize the salad by using different types of meat or vegetables. You can also add vermicelli noodles or lemongrass to elevate the flavors even further.
Overall, this Vietnamese Grilled Steak and Cabbage Salad recipe is not only delicious but also healthy and a perfect way to impress your guests with your culinary skills. So why wait? Gather your ingredients and let’s get cooking!
Vietnamese Grilled Steak and Cabbage Salad Recipe
- 2 limes, divided
- 1/4 cup plus 2 tablespoons soy sauce, divided
- 2 tablespoons grated fresh ginger
- 2 teaspoons toasted sesame oil (dark)
- 3 garlic cloves, divided
- 1 1/4 lbs flank steaks, rinsed and patted dry
- 2 carrots, peeled and trimmed
- 10 cups shredded napa cabbage (about 1/2 head) or 10 cups cabbage (about 1/2 head)
- 1/4 cup chopped fresh cilantro, mint or 1/4 cup basil
- 1 tablespoon rice wine vinegar
- 2 tablespoons extra-virgin olives or 2 tablespoons peanut oil
- 1 teaspoon thia fish sauce (such as nam pla or nuoc mam) or 1 teaspoon vietnamese fish sauce (such as nam pla or nuoc mam)
- 1 pinch ground red pepper (cayenne)
- kosher salt
- fresh ground black pepper
- 2 tablespoons chopped peanuts (optional)
- 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.