Steak Salad Chili Herbs

This steak salad with chili garlic and herbs captures the vibrant boldness of Vietnamese street food in a dish that feels both special and effortless. Inspired by a life-changing meal in Hanoi it combines seared juicy beef with a punchy vinaigrette and a heap of fresh herbs for a meal that is bright refreshing and deeply satisfying. I love pulling this out when I want to serve something unexpected that still feels comforting and deeply flavorful.

I first recreated this after returning from a trip and now it’s my go to dish when I want to wow friends without spending all day in the kitchen.

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Ingredients

• Beef skirt or flank steak: About 700 grams. Offers great flavor and texture when cooked and sliced properly
• Kosher salt and freshly ground black pepper: For seasoning and enhancing the beef’s natural flavors
• Canola oil: Neutral flavor and high smoke point makes it ideal for searing
• Garlic cloves: Finely sliced. Adds fragrance and crisp texture
• Fish sauce: Delivers rich umami and a distinctly Southeast Asian depth
• Sherry vinegar: Lends brightness with a subtle nutty note
• Fresh lime: Adds fresh tangy contrast and helps balance the heat
• Green beans: Sliced thin. Offer crunch and help bulk up the salad
• Cherry or jalapeño chili: Brings heat and complexity choose based on spice tolerance
• Butter or gem lettuce: A tender mild base that holds the bold toppings without overpowering
• Fresh mint and basil: Essential for fragrance brightness and authenticity

Step-by-Step Instructions

Prepare the meat:

Season the steak liberally with salt and pepper on both sides then let it sit at room temperature for fifteen minutes. This helps relax the meat and ensures even cooking from edge to center.

Cook the first steak:

Heat a cast iron pan over high heat until very hot and just starting to smoke. Add a tablespoon of oil and swirl it to coat the pan. Place the steak in the center and let it cook untouched for about two minutes until a golden crust forms. Lower heat slightly if needed.

Add the garlic and finish cooking:

Flip the steak and add the sliced garlic moving it to a cooler edge of the pan. Turn the garlic occasionally so it browns gently without burning. Sear the second side of the steak for one to two more minutes.

Rest the steak and prepare the vinaigrette:

Remove the steak to a plate to rest. Transfer the garlic to a bowl. Add the second tablespoon of oil to the pan and repeat the same searing steps with the remaining steak. While that cooks whisk the garlic with fish sauce vinegar lime juice and a few grinds of pepper to create the vinaigrette.

Prepare the vegetables:

While the second steak rests toss the sliced green beans and chili into the vinaigrette. Let them sit a few minutes to absorb the dressing and soften just slightly.

Slice the steak:

Cut both steaks against the grain into thin slices about one quarter inch thick. Be sure to include any juices from the cutting board into the vinaigrette for extra flavor.

Assemble the dish:

Lay out lettuce leaves on a large platter. Pile on the sliced steak and spoon over the green bean and chili mixture. Tear the mint and basil leaves and scatter them on top. Finish with more black pepper and a squeeze of lime.

Storage Tips

Store leftover steak slices in an airtight container for up to three days. Keep herbs and lettuce separate to preserve texture. Vinaigrette can be made in advance and refrigerated for up to three days. Avoid combining salad elements until ready to serve to prevent wilting.

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Ingredient Substitutions

If fish sauce is unavailable try tamari with a tiny bit of anchovy paste. Red wine vinegar or rice vinegar with honey can replace sherry vinegar. Use sirloin or filet mignon for a more tender cut. Portobello mushrooms make a great vegetarian swap.

Serving Suggestions

Serve with jasmine rice for a fuller dinner. Add rice noodles to make it a cool noodle salad. Pair with spring rolls for an appetizer spread. Try it with a crisp Sauvignon Blanc if wine is your choice.

Cultural Note

This dish is inspired by the Vietnamese bò xào salad tradition where hot seared beef is tossed with crunchy vegetables and herbs. The layering of flavors reflects a cultural focus on balance and contrast a key principle in Vietnamese cuisine. It is a dish rooted in freshness heat and harmony.

One of my favorite parts of this recipe is the fragrant garlic and mint combination it never fails to transport me back to that street vendor in Hanoi. My husband still talks about the first time I served it on our anniversary when he thought I had picked it up from a restaurant.

Frequently Asked Questions About Recipes

→ Can I use a different cut of beef?

Yes. Sirloin, ribeye, or filet mignon are great alternatives to flank or skirt steak. Adjust cooking times accordingly.

→ What if I don’t have fish sauce?

Substitute with tamari and a touch of anchovy paste or use Worcestershire diluted with water for a different flavor balance.

→ How can I reduce the spiciness?

Omit the chili and add more black pepper or a touch of lime zest for aromatic depth without the heat.

→ Can I make it ahead of time?

Yes. Prep components separately and assemble just before serving for the freshest taste and texture.

→ Is a cast iron skillet necessary?

It’s ideal for searing, but a heavy-bottomed stainless steel pan works well. Avoid nonstick pans as they retain less heat.