Vietnamese "Noodle" Salad with Grilled Steak, Peaches, & Herbs


  • 1 1/2 lbs grass-fed flank steak
  • sea salt and black pepper
  • 3 peaches or nectarines
  • Juice of 2 limes
  • 1/4 cup fish sauce
  • 1/3 cup apple juice
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced fresh ginger
  • 3 cloves garlic, minced
  • 1/2 cup minced fresh cilantro leaves
  • 6 cups crunchy lettuce (like romaine), chopped
  • 3 cucumbers, spun into noodles
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped fresh basil leaves
  • 3 scallions, chopped
  • 2/3 cup chopped cashews


Step 1

Bring your steak to room temperature, season both sides with salt and pepper.

Step 2

Heat your grill to medium-high heat.

Step 3

Grill steak to medium-rare, about 10 min on one side then 2 min on the other.

Step 4

Transfer steak to a cutting board and allow to rest for 10 minutes.

Step 5

Grill peaches for about 2 minutes each side, watching carefully so they don't burn. Transfer peaches to a plate.

Step 6

While the steak is cooking, make your dressing by combining the lime juice, fish sauce, apple juice, jalapeño pepper, ginger, garlic, and cilantro in a bowl.

Step 7

Slice the cooked steak thinly against the grain and place it in the dressing. Allow to sit in dressing for at least 20 minutes.

Nutritional Information

Nutritional analysis per serving (if serving 6): Calories 402, Fat 19g, carbohydrate 23g, sugar 12g, Protein 19g

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