Vietnamese Steak Salad PDF Print E-mail

Vietnamese Steak Salad (Shaking Beef)

This is the ideal one-dish meal. But don't serve it to guests who are squeamish about spicy, zesty food.

3/4 pound strip or porterhouse steak
5 cloves garlic, minced
1 teaspoon fish sauce
1/2 teaspoon granulated sugar
1/2 teaspoon salt
3 teaspoons olive oil
1 bunch scallions, chopped
1 tablespoon vinegar
Freshly-ground black pepper
Red pepper flakes, to taste
2 cups watercress, cleaned, with heavy stems removed
1 bunch cilantro, chopped
Fresh mint

Rub the steak with 4 cloves of the garlic. Sprinkle on the fish sauce, sugar, salt and olive oil. Rub it again. Let it marinate for at least one hour.

Fire up the grill. Marinate the scallions and the remaining clove of garlic in the vinegar. Grill the steak for 5 minutes on each side. Remove it from the grill and let it cool for about 8 minutes. Slice it into thin cubes. Toss it together with all remaining ingredients in a large bowl, and serve it with rice.

Serves 4.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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