Steak Salad With Fish Sauce and Mint
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1 to 1½pounds thick sirloin, rib-eye or other boneless steak
- 6 to 8cups mesclun greens
- 1cup mint leaves
- ¼cup neutral oil, like canola
- ¼cup rice vinegar or lime juice
- 1teaspoon mustard, optional
- 1chopped shallot, about 1 tablespoon
- 2tablespoons nam pla, or 1 tablespoon soy sauce mixed with 1 tablespoon water
- ¼teaspoon or more freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
462 calories; 34 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 31 grams protein; 552 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)
- Step 2
Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.
- Step 3
Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.
Private Notes
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Cooking Notes
J. Darken
Delicious. Used dry mustard, fish sauce and soy sauce, and and a mix of lime juice and rice vinegar for the dressing. Very easy and quick weeknight dinner. Served with Mark Bittman's Vietnamese-style portobello mushrooms, also from NYT Cooking. Put everything on the grill and dinner was served in about 20 minutes.
Hanna
Substituted diced cucumber for the greens, so delicious!
Figaro
This one is in a class by itself. Use any greens, i.e., arugula, frizzée, romaine or a combination - not iceberg! I also use half lime, half rice vinegar, and Dijon mustard.
Since you're already doing the deed with the steak, this meal is a nice way to keep from feeling so guilty! We share one good sized prime strip. If you only eat steak once a month, we like to have the best!
Once again, thank you Mr. Bittman!
Molly Schechter
What goes around, comes around In my files, I found a "Minimalist" clipping from August 11, 2002. Mr. Bittman has changed his tune a bit -- the earlier version included red onion and minced cucumber, the dressing had no mustard or oil (!) and did have cayenne and a tiny bit of sugar, the meat went on the salad cool, not from the grill, etc. I changed it further, using Whole Foods herb rubbed London Broil (lazy? guilty!). Mine was delicious, next time maybe come avocado and cucumber.
Steve D.
If you're a fan of the paleo diet or its cousins, this dish is like crack. Low calorie, no starch, no sugar, lots of flavor. The vinaigrette rocked! I seasoned the steak with salt and pepper prior to cooking, as anyone would, and I added some cilantro leaves to the salad/mint mix but otherwise did not deviate from the recipe. You could make a ton of variations; a different protein, thinly sliced red bell peppers, minced hot peppers, shaved onion. But with extra mint and cilantro I like it as is.
Marguerite
A light and delicious salad with some beefy heft. I used rice vinegar and Dijon and tasted the dressing after adding only 1T of fish sauce (Red Boat), and found that to be enough. I’ll make it again when I have fresh mint growing but in the meantime added some dried mint to sub.
Es
Nice summer dinner. I had leftover steak, which I reheated quickly and cut up. Served over a bed of napa cabbage and cherry tomatoes with Thai basil instead of mint.. Also used lime-rice vinegar combo for the sauce. Used Thai fish sauce. Sauce was delicious and made the dish!
Meh
On the whole, I thought the recipe was just okay although I think it could easily be improved. I found it a bit too acidic and thought the dressing could benefit from the addition of some sweetness. Perhaps white, brown, or palm sugar would add another interesting note. Also, it goes without saying that the steaks should be seasoned prior to grilling. I used kosher salt, cracked black pepper, and some garlic powder.
David C
Great way to repurpose leftover steak. Added about a tbs of white miso to the dressing for body and sweetness, and eliminated the mustard…I guessed that a quarter cup of rice vinegar would make it plenty tart, and I was right. Topped with furikake for a little extra texture.
Marguerite
A light dressing of the greens before topping with steak helps to spread the flavor of the dressing since it’s not emulsified. I used the mustard and soy sauce and they worked really well with the grilled beef. As usual, a sprinkling with sea salt brings all the flavors into focus.
Court Force
What kind of mustard? Dry mustard, yellow, dijon, other? I'm going to be safe and go with dried... but anyone with more expertise, please chime in! I think usually they specify.
Herbio
Adapted this: Bison burgers instead of steak (added green chiles, egg, garlic salt, bread crumbs to the burgers). Tamari instead of Fish sauce. Basil instead of mint. Could have used more greens. Served with an excellent Malbec. Will do again.
chris I
Disagree the steak doesn’t need seasoning. I didn’t salt it and when with the vinaigrette it needed seasoning. Otherwise great recipe.
Ty Moddelmog
I liked this well enough to make again (good trade-off between flavor and effort). But it lacked crunch. I’d add peanuts next time. I also think it benefited from both the rice vinegar and the lime—not either/or.
Beth Ann
SO GOOD! Added pistachio and avocado to my salad- it was perfect!
Isabelle
Super easy and delicious. Thr sort of thing you can throw together when theres a lot going on. Added green apples, cucumber, and radish (all very thinly sliced) to salad for crispness and flavor.
summitfarm
Add shaved cukes and sesame oil cut with olive oil, scallions and a little garlic powder. Use sliced cold tenderloin!
CraigPDX
Recommendations: use both rice vinegar and lime juice combined for vinaigrette;
Jo foster
7/29/18- marinated flank in dressing w/ 1tsp. Salt, 1/2 tsp. Pepper, will try dressing on a salad since all reviews are good.
Steve D.
If you're a fan of the paleo diet or its cousins, this dish is like crack. Low calorie, no starch, no sugar, lots of flavor. The vinaigrette rocked! I seasoned the steak with salt and pepper prior to cooking, as anyone would, and I added some cilantro leaves to the salad/mint mix but otherwise did not deviate from the recipe. You could make a ton of variations; a different protein, thinly sliced red bell peppers, minced hot peppers, shaved onion. But with extra mint and cilantro I like it as is.
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