Grilled Steak Salad With Fish Sauce Vinaigrette

Name: Grilled Steak Salad With Fish Sauce Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the grilled steak and vegetables; 1 pound skirt or flank steak; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon brown sugar; 1 splash vegetable oil; 1 small bunch of radishes, thinly sliced; 3/4 pound sugar snap peas, trimmed and strings removed; 1/2 cup chopped herbs (I like a mix of cilantro and mint); 1 handful Sesame seeds, for serving; 3 handfuls watercress or arugula, for serving; For the fish sauce vinaigrette; 6 tablespoons fish sauce (I like Red Boat brand); 2 tablespoons water, or more as needed; 3 tablespoons lime juice; 3 tablespoons brown sugar; 1/4 teaspoon red pepper flakes, or to taste

Servings: persons

For the grilled steak and vegetables
1 pound skirt or flank steak
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon brown sugar
1 splash vegetable oil
1 small bunch of radishes, thinly sliced
3/4 pound sugar snap peas, trimmed and strings removed
1/2 cup chopped herbs (I like a mix of cilantro and mint)
1 handful Sesame seeds, for serving
3 handfuls watercress or arugula, for serving
For the fish sauce vinaigrette
6 tablespoons fish sauce (I like Red Boat brand)
2 tablespoons water, or more as needed
3 tablespoons lime juice
3 tablespoons brown sugar
1/4 teaspoon red pepper flakes, or to taste

1
To make the vinaigrette: Combine all ingredients in a jar with a tight fitting lid. Shake until the sugar is dissolved. Add another tablespoon of water if it's too salty/strong. Adjust seasoning and acidity, to taste. Tip: keep the vinaigrette at room temperature so it doesn't cool down the steaks when used as a post-grill marinade.
2
Pat the steak dry with paper towels, and season both sides evenly with kosher salt, freshly ground black pepper, and brown sugar. Refrigerate while getting the grill ready.
3
Heat the grill to medium-high heat and brush your grates clean.
4
In a bowl, toss the sugar snap peas with 1 tablespoon vegetable oil and season with salt and black pepper to taste. Place a grill tray or mat on the grill grate (to prevent peas from falling through); add peas and arrange in a single layer. Cook 2 to 3 minutes per side, or until tender and charred and still bright green. Transfer to a bowl; set aside.
5
Lightly brush the steak on both sides with vegetable oil. Grill the steak to your desired doneness, 3 to 5 minutes per side (for medium-rare, the internal temperature should reach 130 degrees F). Transfer the steak to a pan or casserole, and pour one-half of the vinaigrette over the steak. Let marinate for about 10 minutes, turning the steak a few times. Transfer to a cutting board, and thinly slice across the grain. Don't discard the vinaigrette/marinade! Pour it into a small bowl or serving vessel for passing at the table.
6
Meanwhile, toss the grilled sugar snap peas with the sliced radishes. Add vinaigrette to taste, tossing several times to coat. Taste; season with a pinch or two of kosher salt, if needed.
7
On a large serving platter, combine the sugar snap peas, radishes, chopped herbs, watercress, and steak. Sprinkle sesame seeds and drizzle a little more of the vinaigrette over the salad. Serve warm or at room temperature, passing more vinaigrette at the table.

1052

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the grilled steak and vegetables, 1 pound skirt or flank steak, 1/2 teaspoon kosher salt, plus more to taste, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Grilled Steak Salad With Fish Sauce Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!