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    You are in: Home / Recipes / Vietnamese Grilled Steak and Cabbage Salad Recipe
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    Vietnamese Grilled Steak and Cabbage Salad

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 12 mins

    12 hrs

    12 mins

    gailanng's Note:

    Adapted from "Cook This Now" by Melissa Clark.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

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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
    41%
    Total Fat 15.0 g
    23%
    Saturated Fat 5.3 g
    26%
    Cholesterol 96.3 mg
    32%
    Sodium 1270.6 mg
    52%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 4.5 g
    18%
    Sugars 5.1 g
    20%
    Protein 35.1 g
    70%

    The following items or measurements are not included:

    rice wine vinegar

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