Vietnamese-Style Skirt Steak with Herb & Noodle Salad Recipe
This dinner recipe combines juicy skirt steak and vibrant herb and noodle salad, infused with a nuoc cham-inspired marinade. Bursting with tangy, salty, and sweet flavors, this dish is a balanced meal of protein, fresh vegetables, and rice noodles, perfect for a quick yet satisfying dinner.
Ingredients
For the Marinade and Dressing:
- ½ cup Asian fish sauce
- Finely grated zest and juice of 2 limes
- 3 tablespoons fresh orange or tangerine juice
- 3 garlic cloves grated or minced
- 1 tablespoon dark brown sugar
- 1 jalapeño or serrano chile seeded and minced
For the Dish:
- 1½ to 2 pounds skirt steak
- 8 ounces dried rice noodles any shape, cooked according to package directions
- 1½ cups thinly sliced Persian, Asian, or Kirby cucumbers
- 1½ cups thinly sliced radishes
- 1 cup torn fresh mint leaves plus more for garnish (optional)
- ½ cup unsalted roasted peanuts finely chopped
Instructions
- Prepare the Marinade/Dressing: In a measuring cup, combine the fish sauce, lime zest and juice, orange juice, garlic, brown sugar, and minced chile. Reserve half the mixture for the noodle salad dressing.
- Marinate the Steak: Place the skirt steak in a shallow bowl or a heavy-duty sealable plastic bag. Pour the remaining marinade over the steak, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes or up to 12 hours.
- Cook the Steak: Heat a grill or broiler to high. Remove the steak from the marinade, pat off excess liquid, and cook over direct heat or under the broiler. Grill 2 to 4 minutes per side for rare, adjusting to your preferred doneness. Let the steak rest, lightly covered with aluminum foil, for 10 minutes before slicing.
- Assemble the Salad: In a large bowl, toss the cooked rice noodles, cucumbers, radishes, mint leaves, and peanuts with the reserved marinade. Slice the steak thinly across the grain.
- Serve: Divide the noodle salad among individual plates and top each serving with slices of steak. Garnish with additional mint leaves if desired.
Notes
- Adjust the heat level by adding more or less chile, depending on your preference.
- This recipe works well with other cuts of beef or even chicken, depending on availability.
- For a heartier version, serve with a side of steamed jasmine rice.
Tried this recipe?Let us know how it was!