Nigel Slater's Grilled Beef Vietnamese Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 teaspoons sugar
- kosher salt and freshly ground black pepper
- 3 tablespoons juice from 2 limes
- 4 tablespoons vietnamese or thai fish sauce
- 1 tablespoon sweet chile sauce or another chile paste such as sambal
- 2 fresh red thai chiles stemmed, seeded, and minced
- 1 pound hanger, skirt, or other well-marbled steaks
- 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 piece cucumber cut into matchsticks
- 2 medium carrots cut into matchsticks
- 2 large tomatoes seeded and cut into thin wedges
- Carbohydrate 6.65035 g
- Cholesterol 0 mg
- Fat 0.2677 g
- Fiber 2.00850002884865 g
- Protein 1.37195 g
- Saturated Fat 0.04014 g
- Serving Size 1 1 Serving (250g)
- Sodium 1193.46 mg
- Sugar 4.64184997115135 g
- Trans Fat 0.07849 g
- Calories 30 calories
Preheat a grill or broiler for the steaks.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.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.While the steaks are grilling, combine the watercress, cilantro, mint leaves, cucumber, cucumber, carrot, and tomatoes.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.
