30 min serves 1-2

Vietnamese Chopped Steak Salad

This salad wins awards. Be the next champion at your potluck with this flavorful salad. Pro tip: let the salad marinate in the dressing for up to 24 hours in the fridge for a soft texture.
Gluten-Free Paleo

PREP: 10 min. ACTIVE: 12 min. PASSIVE: DIFFICULTY Medium


  • 1 Pre RIbeye Steak, room temperature and patted dry
  • 1 tsp sea salt
  • 1 tsp high heat oil, like coconut or grapeseed
  • 2 cups red cabbage, thinly sliced (about 1/2 small cabbage)
  • 2 cups green cabbage, thinly sliced (about 1/3 small cabbage)
  • 4 green onions, chopped on a bias
  • 2 medium carrots, peeled into 2-3 inch ribbons
  • 1/2 cup chopped cilantro
  • cashews, toasted and chopped
  • 2 Tbsp freshly squeezed lime juice
  • 2 Tbsp mirin
  • 1 Tbsp brown sugar, or maple syrup
  • 1 Tbsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp sriracha sauce
  • 1 small red Thai chili, minced
  • 1 clove garlic, minced
  1. Season steak on both sides with salt, then oil.
  2. Preheat a skillet to medium-high. Slide the steak onto the hot pan.
  3. Let sear on both sides for 4 1/2 minutes for medium-rare. Flip only once. Turn heat down slightly if it begins to smoke.
  4. While the steak cooks, mix all ingredients for dressing in a small bowl. Set aside.
  5. Toss the cabbages, green onions, cilantro, carrots, and 1/2 the cashews together in a large bowl. Toss with 1/2 the dressing.
  6. When steak finishes cooking, let rest for about 6-7 minutes to let the juices redistribute. Then slice it against the grain.
  7. Place a heaping pile of salad onto a plate and top with steak, cashews, and an extra drizzle of dressing. Enjoy!


Amount per 100g

Recipe developed by   Chef Sarah Russo