12 hrs 12 mins
Adapted from "Cook This Now" by Melissa Clark.
My Private Note
Units: US | Metric
- 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)
- 1To 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.
- 2Place 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.
- 3In 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.
- 4To 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.
- 5Heat 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.
- 6To 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.
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Nutritional Facts for Vietnamese Grilled Steak and Cabbage Salad
Serving Size: 1 (432 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 329.2
- Calories from Fat 135
- Total Fat 15.0 g
- Saturated Fat 5.3 g
- Cholesterol 96.3 mg
- Sodium 1270.6 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 4.5 g
- Sugars 5.1 g
- Protein 35.1 g
The following items or measurements are not included:
rice wine vinegar