Grilled Skirt Steak with Vietnamese Salad
- 2 C peeled carrots
- 2 C peeled daikon
- 4 C distilled white vinegar
- 1 C sugar
- 1 C rice noodles
- 2 C mixed greens
- 1 C mung bean sprouts
- 1 Tbs thinly shaved jalapeno peppers, seeds still in
- 1 bunch fresh cilantro
- 2 lbs Lostine skirt steak, sliced
- 1 Tbs Vietnamese dressing (see recipe below)
Notes from the Chef - John Lastoskie, Graze, Walla Walla, WA
All of the steaks from Lostine are so nice prepared medium and medium rare. But this one I like cooked to a well done. Really, you can’t mess it up. Season it liberally with kosher salt and fresh ground pepper with olive oil. Then grill them up until they are all the way done. The thicker parts can have some red; the thin parts should be well done. Slice thinly after they have rested on a rack for a few minutes. I like mine on salad. This goes great with a Vietnamese styled salad. Here’s how to pickle two of the main salad ingredients
Pickled Daikon & Carrot
1. In a food processor shred peeled carrots and peeled daikon.
2. Bring distilled white vinegar and sugar to a boil.
3. Add carrots and stir. Carrot is pickled after about 1 minute; it should be just al dente to the bite.
4. Remove carrots with a slotted spoon or strainer.
5. Repeat with daikon, bring vinegar to a boil, add daikon, but it will take about 30 – 40 seconds. Should be al dente to the bite.
6. Remove daikon with a slotted spoon.
7. In the container that has the daikon and carrot, cover with the vinegar sugar solution and put the container in the fridge.
8. Eat when pickled vegetables are cold.
Prepare rice noodles according to package instructions
Combine with mixed green, pickled carrots & daikon, mung bean sprouts, jalapenos, cilantro, and skirt steak.
Lightly dress with Vietnamese dressing, recipe below.
Combine rice wine vinegar, soy, hoisin, and black pepper. Adjust quantites to desired taste.