Grilled carrots, steak, and red onion with spicy fish-sauce sauce from Six Seasons: A New Way with Vegetables (page 139) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • kimberly_73i6dv on May 08, 2026

    This was great. Light, saturated flavors. Not sold on no oil when grilling vegetables, but did give it a try. Onions were fine, carrots def needed a lubricant of some kind. If nothing else, I’ll use less oil than I normally use going forward

  • kaityblueeyes on June 22, 2022

    This was delicious!! Used flat iron steak and grilled on a charcoal grill. Will make again!

  • VineTomato on July 03, 2017

    I was very much looking forward to this - it sounded totally delicious. Whilst it was pleasant I'm not sure I will make it again. I roasted my carrots and onions in the oven and must say I do prefer them to be tossed in some olive oil first - perhaps I should have tried them on the griddle pan. The herbs are a bit too much with the spicy fish sauce - I think I would have preferred some plain spinach leaves. It was also way too salty - I suggest leaving out step to salt herbs when adding the lime.

  • clcorbi on June 04, 2017

    Wow, is this a good salad. Five stars. If more of the recipes in this book turn out this well, I'm buying a copy for sure. I live in an apartment with nary a grill in sight, so I cooked my steak (ribeye) using Kenji Lopez-Alt's pan-searing method. I pan-fried the carrots and onions too, using a dry pan with no oil per the author's grilling suggestion. The carrots did take a while cooked like this, but the result--charred on the outside, soft throughout--was undeniably tasty. I used a mix of equal parts mint and basil for my herbs, which was a really nice combo and went great with the fish sauce sauce. We had almost no leftovers (this salad serves two, but we ate it with other dishes), but the small amount that was left tasted great the next day, making me think this would be an ideal recipe to double for lunches. Yum. Oh, and I also garnished the salad with a large amount of sesame seeds, which we enjoyed both for the appearance and flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.