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Everyday Food with Sarah Carey

Vietnamese Steak and Asparagus Salad

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Vietnamese Steak and Asparagus Salad

Everyday Food editor Sarah Carey embraces spring produce with a dish that highlights asparagus.

Vietnamese Steak and Asparagus Salad

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Ingredients

3 tablespoons fish sauce
1/3 cup lime juice (from 5 limes)
1 tablespoon sugar
1 bunch large asparagus, trimmed and thinly sliced on the diagonal
1 medium carrot, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons thinly sliced red or green chile, seeded if desired
Salt and pepper
1 pound minute steaks (about 1/2 inch thick)
2 tablespoons vegetable oil, plus more for grilling

Directions

In a small bowl, whisk together fish sauce, lime juice, and sugar.
In a large bowl combine asparagus, carrot, bell pepper, and chile. Season with salt and pepper.
Brush steaks with oil and season with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill steaks about 3 minutes per side (for medium). Add 3 tablespoons sauce to asparagus salad and toss. Top steak with salad and serve with remaining sauce.

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