Grilled Steak Salad with Fish Sauce Vinaigrette
My new favorite way to grill skirt and flank steak is marinating them after theyre grilled in a spiky, flavorsome fish sauce vinaigrette. Not only is it a faster path than marinating before grilling, its a better path in terms of flavor and texture. By grilling skirt steak naked (with salt, pepper, and a little brown sugar to promote caramelization), it chars beautifully. A 10-minute post-grill marinade is all that is needed to impart punchy, crisp flavors. Add some grilled sugar snap peas, shaved radishes, and a tangle of watercress and herbs dressed in more of the fish sauce vinaigrette, and youve got yourself a main-dish salad thats speedy, satisfying, and perfect for summer. Substitute other vegetables such as grilled zucchini, eggplant, and cherry tomatoes to make this all season long.
My new favorite way to grill skirt and flank steak is marinating them after theyre grilled in a spiky, flavorsome fish sauce vinaigrette. Not only is it a faster path than marinating before grilling, its a better path in terms of flavor and texture. By grilling skirt steak naked (with salt, pepper, and a little brown sugar to promote caramelization), it chars beautifully. A 10-minute post-grill marinade is all that is needed to impart punchy, crisp flavors. Add some grilled sugar snap peas, shaved radishes, and a tangle of watercress and herbs dressed in more of the fish sauce vinaigrette, and youve got yourself a main-dish salad thats speedy, satisfying, and perfect for summer. Substitute other vegetables such as grilled zucchini, eggplant, and cherry tomatoes to make this all season long.
- 1/2 teaspoon freshly ground black pepper
- vegetable oil
- 3 tablespoons brown sugar
- 1 teaspoon brown sugar
- 3 tablespoons lime juice
- 1/4 teaspoon red pepper flakes or to taste
- 1 pound skirt or flank steak
- 1/2 teaspoon kosher salt plus more to taste
- 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)
- sesame seeds for serving
- a few big handfuls of watercress or arugula for serving
- 6 tablespoons fish sauce (i like red boat brand)
- 2 tablespoons water or more as needed
- Carbohydrate 30.0293771235097 g
- Cholesterol 0 mg
- Fat 1.03937205926591 g
- Fiber 2.32811272339061 g
- Protein 2.48609189565164 g
- Saturated Fat 0.0995957388312911 g
- Serving Size 1 1 Serving (242g)
- Sodium 161.615543818214 mg
- Sugar 27.7012644001191 g
- Trans Fat 0.0578255516161765 g
- Calories 134 calories
Step-by-step
- 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.
- 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.
- Heat the grill to medium-high heat and brush your grates clean.
- In a bowl, toss the sugar snap peas with 1 tablespoon vegetable oil and season with salt and 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.
- 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.
- 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.
- 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.
My Go-To Summer Salad: Grilled Steak with a Zesty Fish Sauce Vinaigrette
Summer is my absolute favorite time of year, and not just because of the sunshine and warm weather. It’s the season of vibrant, fresh ingredients, perfect for quick and satisfying meals. And nothing beats a bright, flavorful salad to refresh you on a hot afternoon. This Grilled Steak Salad with Fish Sauce Vinaigrette has become my go-to recipe, a simple yet elegant dish that showcases the best of summer produce.
The beauty of this salad lies in its simplicity. I’ve always been a fan of grilling, but the idea of marinating the steak *after* grilling was a game-changer. Grilling the steak first allows for a perfect char, sealing in the juices and creating a beautiful crust. Then, a quick post-grill marinade in the tangy, savory fish sauce vinaigrette infuses the steak with incredible flavor without making it soggy. This method also saves precious time, eliminating the need for lengthy pre-grilling marinades.
The ingredients themselves are easy to find – beautiful, crisp sugar snap peas, thinly sliced radishes adding a delightful crunch, and fragrant herbs like cilantro and mint. I love the peppery bite of watercress, but arugula is a perfect substitute if you prefer. The star, however, is the fish sauce vinaigrette. It's a vibrant blend of fish sauce (I recommend using a high-quality brand like Red Boat), lime juice, brown sugar, and a touch of red pepper flakes for a subtle kick. The balance of sweet, salty, sour, and spicy is what makes this salad so irresistible.
I often adjust the vinaigrette to my taste, sometimes adding a little more water to thin it out, or a bit more lime juice for extra tang. The wonderful thing about this recipe is its adaptability. Feel free to experiment! Grilled zucchini, eggplant, or cherry tomatoes make delightful additions, allowing you to enjoy this salad throughout the different seasons. I’ve even been known to toss in some grilled corn on the cob for extra sweetness and texture during late summer.
This salad isn't just for summer barbecues; it's perfect for a quick weeknight dinner, a light lunch, or even a sophisticated yet effortless dinner party appetizer. The combination of textures – the tender steak, the crisp vegetables, and the soft herbs – makes it a truly satisfying and memorable meal. The beautiful charred marks on the steak add visual appeal, while the vibrant colors of the vegetables make it a feast for the eyes as much as for the palate.
The preparation is surprisingly easy. While the steak is resting and marinating, you can quickly grill the sugar snap peas, slice the radishes, and chop the herbs. Assembling the salad is a breeze, taking only minutes. The best part is that you can prepare the vinaigrette ahead of time, ensuring a quick and effortless meal when you're short on time. I often double the vinaigrette recipe and store it in the refrigerator for later use, utilizing it for other dishes or as a quick salad dressing.
More than just a meal, this salad is an experience. It’s a burst of summery flavors, a testament to the simplicity and beauty of fresh, seasonal ingredients. It's a recipe that I've shared with friends and family, and one that consistently receives rave reviews. So, gather your ingredients, fire up your grill, and get ready to experience a taste of summer that will leave you wanting more.
Beyond the Recipe:
This Grilled Steak Salad is more than just a recipe; it's a reflection of my approach to cooking – simple, fresh, and flavorful. I’m not a chef, just a woman who loves good food and enjoys sharing my culinary adventures. Cooking, for me, is about creating moments, about gathering around a table and sharing delicious food with the people you care about. This salad, with its vibrant colors and delightful flavors, is a perfect example of that. It’s a celebration of simple ingredients transformed into something truly special.
