Max Schlutz Makes a Vietnamese Steak Salad

steak

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken breast is lower in fat and pork tenderloin is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: coconut aminos

Soy sauce is a lower-calorie alternative and coconut aminos is a gluten-free option.

Toast a mixture of almonds, sesame seeds, and sunflower seeds in a pan with a little olive oil and salt until lightly browned, being careful not to burn them.

Prepare aioli by mixing good mayonnaise, sriracha, freshly squeezed lime juice, and a little salt in a bowl.

Make a marinade for the steak using soy sauce, bourbon, sugar, granulated garlic, a little salt, green onions, ginger, black and white sesame seeds, and olive oil.

Marinate the steak for 12 to 24 hours.

Roast the marinated steak in a 400-degree oven on a roasting pan for about 20 minutes, then add more marinade and finish for another 10 minutes.

Let the steak rest after roasting.

Prepare the dressing by thinly slicing garlic and mixing it with fish sauce, sugar, and 2 cups of fresh lime juice, allowing it to sit for 24 hours if possible.

Prepare the salad by combining fresh leafy greens, cabbage, pickled onions, jalapenos, spring onion, cilantro, and whole basil leaves in a bowl.

Salt the greens and dress the outside of the bowl before mixing.

Add a handful of the salad mixture to a plate, then top with sliced steak, toasted nuts, and seeds.

Prepare hothouse cucumbers by slicing them and salting them to draw out excess water, letting them rest for 45 minutes to an hour before rinsing and drying.

Mix the cucumbers with seasoned rice vinegar, roasted sesame oil, and red chili flakes, allowing this to sit for an hour or refrigerate for a day before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens