Best 7 Steak Salad With Fish Sauce And Mint Recipes

AUTHENTIC THAI STEAK SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
• Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
• Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
• Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

STEAK SALAD WITH FISH SAUCE DRESSING

Steps:

• Heat the vegetable oil in a skillet over medium heat, then cook the steak on both sides until golden brown. Set aside.
• Add the red chili, chopped coriander, coriander seeds, and salt to a grinding mortar and crush them. Add the fish sauce, soy sauce, and lemon juice and grind more, adding the mint in the process.
• Add the lettuce, red and yellow cherry tomatoes, peas, and radish slices to a bowl and lightly toss them. Add some of the fish sauce and soy sauce dressing and toss some more.
• Slice the meat and serve together with the salad.

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

SEARED BEEF SALAD WITH CAPERS & MINT

Steps:

• Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
• Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
• Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
• Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.

STEAK SALAD WITH FISH SAUCE AND MINT

Steps:

• If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)
• Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.
• Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.

THAI STEAK SALAD WITH BASIL AND MINT

Steps:

• To prepare dressing, combine first 5 ingredients; set aside. To prepare salad, sprinkle both sides of steak with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak, cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.

WATERMELON SALAD WITH FRIED SHALLOTS AND FISH SAUCE

Steps:

• Prepare the dressing: Combine garlic, chiles and sugar in the bowl of a large mortar and pestle. Pound into a fine paste. Add fish sauce and stir with the pestle until the sugar is fully dissolved. Add the lime juice and stir with the pestle to incorporate. Alternatively, you can combine the garlic, chiles, palm sugar (chop it into bits with a heavy knife or cleaver if it came in solid chunks), fish sauce and lime juice in a blender. Blend until the garlic and chiles are finely chopped, and stir until the sugar is dissolved.
• Prepare the salad: If using homemade shallots, skip to Step 3. If using store-bought shallots, toast them dry in a large skillet over medium-low heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes). Season generously with salt and transfer to a bowl.
• Combine watermelon, onion, cucumber, mint, cilantro, peanuts, half of the fried shallots and ¼ cup dressing in a large bowl. Toss to combine. Taste and add more dressing as desired. (Excess dressing can be reserved in a sealed container in the fridge for up to two weeks.) Transfer to a serving platter and sprinkle with remaining shallots. Serve.