Nigel Slater'S Grilled Beef Vietnamese Salad Recipe Recipe

Name: Nigel Slater'S Grilled Beef Vietnamese Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons juice from 2 limes; 4 tablespoons Vietnamese or Thai fish sauce; 1 to 2 tablespoon sweet chile sauce, or another chile paste such as sambal; 2 teaspoons sugar; 2 fresh red Thai chiles, stemmed, seeded, and minced; 1 pound hanger, skirt, or other well-marbled steaks; Kosher salt and freshly ground black pepper; 2 tablespoons neutral oil, such as canola or vegetable; 2 bunches watercress, tough stems removed; 8 to 10 kaffir lime leaves, center stem removed, very thinly shredded (optional); 1/2 cup roughly chopped cilantro; 1/2 cup roughly chopped mint leaves; 1 (4-inch) piece cucumber, cut into matchsticks; 2 medium carrots, cut into matchsticks; 2 large tomatoes, seeded and cut into thin wedges

Servings: persons

3 tablespoons juice from 2 limes
4 tablespoons Vietnamese or Thai fish sauce
1 to 2 tablespoon sweet chile sauce, or another chile paste such as sambal
2 teaspoons sugar
2 fresh red Thai chiles, stemmed, seeded, and minced
1 pound hanger, skirt, or other well-marbled steaks
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil, such as canola or vegetable
2 bunches watercress, tough stems removed
8 to 10 kaffir lime leaves, center stem removed, very thinly shredded (optional)
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped mint leaves
1 (4-inch) piece cucumber, cut into matchsticks
2 medium carrots, cut into matchsticks
2 large tomatoes, seeded and cut into thin wedges

1
Preheat a grill or broiler for the steaks.
2
While the grill or broiler heats up, combine the lime juice, fish sauce, chile sauce, and sugar in a small bowl. Stir well to dissolve the sugar, then add the minced red chile. Taste and adjust the levels of each ingredient as desired. It should be tart, sweet, and funky.
3
Season the steak generously with salt and pepper and rub with the oil. Grill, turning once, until well-charred but still rosy pink within, 5-8 minutes depending on the thickness. Allow them to rest at least 5 minutes after cooking, then slice against the grain into thin pieces.
4
While the steaks are grilling, combine the watercress, cilantro, mint leaves, cucumber, cucumber, carrot, and tomatoes.
5
When the steaks are done and sliced, add them to the salad and toss everything together with the dressing. Serve immediately while the steak is still hot.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 tablespoons juice from 2 limes, 4 tablespoons Vietnamese or Thai fish sauce, 1 to 2 tablespoon sweet chile sauce, or another chile paste such as sambal, 2 teaspoons sugar, and more.

Yes, Nigel Slater'S Grilled Beef Vietnamese Salad Recipe falls under the Salads 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.

Nigel Slater'S Grilled Beef Vietnamese Salad Recipe

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