Ginger-Lemongrass Steak Salad

A nod to the bright, balanced flavors of Vietnamese cooking... where herbs, heat, and tang all meet in perfect harmony. The ginger lemongrass steak brings that signature smoky-sweet aroma you’ll find sizzling on street corners of Hanoi. Tossed with crisp greens, mung beans, and a punchy fish sauce vinaigrette, it’s everything we love about Vietnamese food in salad form.

Yield: All recipes serve 2 people

Chef Notes: Smashing the lemongrass with the side of a knife or mallet releases the aromatic oils and allows them to transfer to the marinade much more efficiently.

For steak doneness: aim for 120–125°F (medium rare), 130–135°F (medium), 140–145°F (medium-well).

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Components

• Ginger-Lemongrass Steak

• Salad Greens

• Mung Bean Sprouts

• Fish Sauce Vinaigrette

• Fried Shallots

• Fresh Herbs

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Mise

Marinate the Steak:

• Mince 6 garlic cloves.

• Using your knife, press the flat side of the blade against the lemongrass stalk to crush the lemongrass. Slice the lemongrass into thin strips.

• Mince a 1" knob of ginger.

• In a small bowl, combine:

  • 6 minced Garlic

  • 3 T minced Lemongrass

  • 3 T minced Ginger

  • ¼ C Olive/Neutral Oil

  • a large pinch of salt.

• Pour the marinade over the steaks. Allow to sit while you prepare the remaining components.

Fry the Shallots▸ 

• Slice 1 Shallot paper thin.

• In a small saucepan, cover the shallots with neutral oil. Bring to a simmer. Cook until the shallots are golden brown.

• Strain out the shallots from the oil, spread onto a paper towel lined sheet tray and season with salt.

Prepare the Garnishes:

• Rinse the mung bean sprouts. Pat dry.

• Slice the radishes into wedges.

• Pick the herbs, removing any tough or woody stems

Prepare the Fish Sauce Vinaigrette

• In a small bowl, whisk together:

  • 3 T Fresh Lime Juice

  • 1 T RIce Vinegar

  • 1 t Honey

  • 1 ½ T Fish Sauce

  • 1 t Chile Flake

  • 1 t Toasted Sesame Oil

• Stir, taste and adjust with salt, lime, fish sauce, chile or honey to taste.

Finish

Sear the steak▸ 

• Remove the steak from the marinade and pat dry with a paper towel to remove excess moisture.

• Heat a skillet or cast iron pan over high heat. Sear, undisturbed, until a deep brown crust forms, about 2–3 minutes per side until your preferred internal temperature is reached. Let it rest a few minutes before slicing

Dress the salad greens with the fish sauce vinaigrette.

Plate greens in a shallow bowl.

Top with mung bean sprouts, radish wedges, steak slices, herbs and fried shallots.

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