Vietnamese Style Spider Steak with Herb & Noodle Salad


My very first recipe from Dinner: Changing the Game is a hit right out of the park. I've always loved Vietnamese flavors and this super bright and fresh steak and noodle salad hit the spot on a hot day.


I used a very new (to me) cut of steak this time around. It's called spider steak (aka oyster steak) and is pretty much cooked like a skirt steak. It's slightly more tender than a skirt steak and more fatty as well, which makes it a really good choice for grilling since it's slightly more forgiving.


This salad has everything, from the umami of a grass fed steak to the crunch of fresh vegetables to chewy noodles and herbs & crunchy peanuts.
And it feels super summery to boot, what with having to bust out the grill for a steak and eating a ton of cucumbers, radishes and herbs.

Recipe adapted from Dinner: Changing the Game, Melissa Clark
Makes 5-6 servings

Ingredients:
1/2 cup Asian Fish Sauce
Finely grated zest and juice of 2 limes
3 tbsp orange juice
3 fat garlic cloves, minced
1 tbsp sugar
1 tsp red pepper flakes
1 1/2 lbs spider steak (or use skirt steak)
8 ounces rice noodles, cooked according to package directions
12 ounces cucumbers, halved & sliced thinly
1 bunch radishes, halved & sliced thinly
2 cups mint leaves, roughly torn
2 cups basil leaves, roughly torn
1/2 cup roasted peanuts, coarsely chopped
lime wedges for serving
Spicy Cucumber salad from here


Procedure:
In a measuring cup, mix together the fish sauce, lime zest and juice, orange juice, garlic, sugar and chiles. Pour half of this sauce into a ziplock and add the steaks to coat. Refrigerate and let marinate for 12 - 16 hours. Preheat a grill on high and grill the steak for 5 minutes on each side for medium doneness. Let the steak rest covered for 10 minutes and make the noodle salad. Toss the cooked noodles with the cucumbers, radishes, mint, basil, peanuts and leftover sauce (If not serving all the noodles at once, don't add the herbs or dressing yet....just add it to each individual portion right before serving). Slice the steak against the grain and on the diagonal and serve with a portion of rice noodle salad. Serve with lime wedges squeezed over top. Enjoy!


Comments