Vietnamese grilled steak and cabbage with peanuts, mint, and chiles from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 115) by Melissa Clark

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

Accompaniments: Coconut rice and peas

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

    Can substitute mint or basil for cilantro. See recipe for variation.

  • Lepa on September 24, 2024

    This salad was delicious. The steak was okay but a bit tough. I don't think I marinated it long enough (I just marinated it for an hour) or cut it thin enough. I'm still working on my steak cooking skills. I will definitely make this again because the flavors are so good.

  • Barb_N on March 29, 2014

    I LOVED this steak marinade- it has supplanted my go to recipe that I have used for a decade (Pacific Rim flank steak from Saveur); made the salad with napa and not too many deviations. This is a keeper.

  • westminstr on April 29, 2013

    Wow, we liked this a lot. I ended up marinating the steak for about 36 hours, and the steak was nicely flavored. Definitely not too limey or salty for us. I made the cabbage salad as written but I wasn't too fussy about proportions -- I used about 3/4 of a very small green cabbage and half of a huge carrot. My salad ended up more carrot than cabbage. We just loved the dressing. It was salty, garlicky, tart and tangy! Leftovers held up well also. I used cilantro and skipped the peanut topping. Served as suggested with the coconut rice and peas from the same book. My spouse loved this but I will probably do plain steamed jasmine rice next time.

  • Jane on April 15, 2012

    I marinated the steak for 24 hours (not intentionally, just found out my daughter was going out after I'd already started the marinade) and I thought it had great flavor. I also enjoyed the cabbage salad. I made it with regular green cabbage though I would like to try it with napa. And I would definitely like to try it with mango chunks as that would break up the rather repetitive flavors of a lot of cabbage. I had a lot leftover though I have kept the dressing and cabbage separately in the fridge so should be good for re-runs during the week.

  • amraub on April 05, 2012

    Flavours seemed a little one-note. Lime overwhelmed the marinade. Could've used some sweetness. The only flavour we got from the cabbage was the salt. Might've been better with suggested mango and some fresh chiles.

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