This week’s recipe comes from Diana Rodgers at Sustainable Dish, who is a Licensed Registered Dietitian Nutritionist, organic farmer, and blogger on all things sustainable. Her Vietnamese “Noodle” Salad with Grilled Steak, Peaches, and Herbs is incredibly flavorful and a healthier alternative to traditional noodle dishes, thanks to the use of crunchy cucumbers instead. Grass-fed steak is always a better choice than conventional, and when using it as a condiment within a plant-rich meal you get a great dose of iron, B vitamins, and protein along with mouth-watering flavor. The cilantro, mint, scallions, and basil in this recipe add a fresh, springtime note while the peaches provide a contrasting sweetness and nice boost of vitamin C. Get the PDF version here.
Vietnamese “Noodle” Salad with Grilled Steak, Peaches, & Herbs
1 1/2 lbs grass-fed flank steak
sea salt and black pepper
3 peaches or nectarines
Juice of 2 limes
1/4 cup fish sauce
1/3 cup apple juice
1 jalapeno pepper, minced
1 teaspoon minced fresh ginger
3 cloves garlic, minced
1/2 cup minced fresh cilantro leaves
6 cups crunchy lettuce (like romaine), chopped
3 cucumbers, spun into noodles
1 cup chopped fresh mint leaves
1 cup chopped fresh basil leaves
3 scallions, chopped
2/3 cup chopped cashews
Bring your steak to room temperature, season both sides with salt and pepper.
Heat your grill to medium-high heat.
Grill steak to medium-rare, about 10 min on one side then 2 min on the other.
Transfer steak to a cutting board and allow to rest for 10 minutes.
Grill peaches for about 2 minutes each side, watching carefully so they don’t burn. Transfer peaches to a plate.
While the steak is cooking, make your dressing by combining the lime juice, fish sauce, apple juice, jalapeño pepper, ginger, garlic, and cilantro in a bowl.
Slice the cooked steak thinly against the grain and place it in the dressing. Allow to sit in dressing for at least 20 minutes.
On a platter, place the chopped lettuce down as your first layer, then top with the cucumbers, steak, peaches, the fresh mint and basil, scallions, and finally with the chopped cashews.
Right before serving, top the salad with remaining dressing.
Nutritional analysis per serving (if serving 6)
calories 402 • fat 19g • carbohydrate 23g • sugar 12g • protein 19g