Bahn Mi Salad

September 16, 2021
|
Created by Chef Jake Driffill
30 minutes
Serves 4
INGREDIENTS:
  • Marinade
  • 1 lb skirt steak
  • 1/2 cup fish sauce
  • 1/2 cup fresh lime juice
  • 1/4 cup sugar
  • 4 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 1 1/2 tsp salt
  • Salad
  • 1 cup sliced cucumber
  • 1 bunch radishes, sliced
  • 1 bunch shredded carrot
  • 1 cup roughly chopped fresh cilantro
  • 1 head romaine lettuce roughly chopped
  • 1/2 cup hot water
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • Dressing
  • 2 Tbsp reserved vinegar mixture
  • 3 Tbsp light mayonnaise
  • 1 Tbsp olive oil
  • Salt and freshly ground pepper
DIRECTIONS:

In a baking dish, combine ingredients for chicken marinade. Place steak in marinade. Cover and refrigerate for at least 30 minutes.

Meanwhile, chop vegetables for salad. In a medium bowl, combine hot water, vinegar, red bell pepper, and salt. Add sugar and stir to dissolve sugar. Place cucumbers and radishes in mixture to pickle. Toss and set aside.

Preheat a grill over medium heat. Grill steak for 5 minutes per side, then covr with foil and let rest for 5 minutes before slicing.

Place romain lettuce on dinner plates, topped with carrots, pickled cucumbers, and radishes, sliced steak, cilantro, and green onions.

Mix 2 tablespoons of pickling liquid with mayonnaise and olive oil. Whisk well and season with salt and pepper. Drizzle over salads.