this is the type of food I want to eat all summer long! vibrant, fresh, simple, and easy. this recipe is great when your a/c is on full blast, as you won’t need to heat up the house with blazing kitchen appliances. simply toss the veggies in a bowl and do the grilling outside!

Serves 2, as a light meal

Ingredients - Salad

8 oz. steak of choice
kosher salt
1/8 of a (454g) bag / (~50-60g) pho rice noodles or vermicelli
1/4 red cabbage, shredded
2 medium carrots, julienned or grated
1 ataulfo mango, thinly sliced
1/4 pint cherry tomatoes, sliced in half
any combination of: green onion, cilantro, mint, basil, chopped
neutral oil of choice

Ingredients - Nuoc Cham Dressing

5 tbsps. avocado oil, or neutral oil of choice
3 tbsps. lime juice
1 tbsp. maple syrup
1 tbsp. fish sauce
1 tbsp. sambal oelek, optional

Additions

fried garlic, to garnish
sesame seeds, to garnish

Instructions

Generously season all sides of your steak with salt and let sit for 30 minutes at room temperature.

Soak rice noodles in room temperature water for 30 minutes while you prep other ingredients. This will reduce the cooking time dramatically.

Prep red cabbage, carrots, mango, cherry tomatoes and herbs and combine in a large mixing bowl. Feel free to add odds and ends of other vegetables from your fridge (celery, cucumber, lettuce and radish would do great!)

In a medium sized bowl, whisk together dressing ingredients until well combined. Set aside.

Preheat your grill to 350 F. Bring a pot of salted water to a boil (even better if you have a side burner on your bbq!)

Blanch rice noodles for 30 seconds up to 3 minutes depending on how long you soaked them. The longer the soak, the shorter the cook time. Run noodles under cold water or shock in an ice bath to stop the cooking process. Strain and snip noodles with scissors to shorten the length. Add to mixing bowl of veggies and drizzle amount of dressing to your liking.

Brush a neutral tasting oil onto your steak and grill until desired cook is reached. Cover your steak with aluminum foil on a cutting board and let rest for 10 minutes.

Slice steak into thin strips. Portion salad onto plates or shallow bowls and top with steak. Garnish with more herbs, fried garlic and sesame seeds.