Recipe: Vietnamese Steak Salad

Perfectly paired with Blue Eye Boy Shiraz

INGREDIENTS

• 2 tbsp rice
• 800g (1.5-1.75lbs) striploin steak
• 1/2 english cucumber
• 400g (14oz) mixed lettuce leaves
• 200g (7oz) baby tomatoes
• 1/2 red onion
• Handful of thai basil, mint & coriander

DRESSING

• 2 tbsp fish sauce
• 2 tbsp lemongrass (finely chopped)
• 3 tbsp lime juice
• 2 cloves garlic (minced
• 1 tbsp palm sugar or brown sugar
• 1 pinch chilli flakes

PAIRED WITH

• 2022 Blue Eyed Boy Shiraz

RECIPE

1. 1. Fire up the barbecue and let it pre-heat whilst you prepare the ingredients.

   2. In a pan, gently toast the rice for approx. 5 minutes until fragrant and lightly golden. Set aside to cool, then grind to a coarse powder using a mortar and pestle or spice grinder.

   3. Combine the dressing ingredients in a jar (or bowl) and shake (or stir) until all comes together.

   4. Halve the cucumber lengthways and slice thinly. Finely slice the red onion, halve the tomatoes, and roughly chop the herbs.

   5. Season the steaks and grill for 4-5 minutes in total, or until they reach aninternal temperature of 48-52°C (118-125°F) for medium-rare. Remove from the heat and rest before slicing thinly.

   6. Toss all the ingredients together in a bowl with half the dressing (except the lettuce leaves).

   7. Arrange the lettuce leaves on a platter, spoon the dressed salad over the top, and finish with the remaining dressing.

 ESSENTIAL TOOLS  

You’ll want a sharp chef knife, sturdy chopping board and weighing and measuring tools to prepare the ingredients. A large mixing bowl or jar will be required for the dressing and a BBQ or grill pan is essential for searing the steak.

Recipe by Gavin Sutherland ~ Another Food Blogger