| Prep Time: 10 mins
| Cook Time: 10 mins
| Total Time: 45+ mins
You may need: Dried Garlic Powder
Vietnamese Pho soup might be the best known Vietnamese dish around the world and for good reason. Pho is a savory delight, whose umami flavors are punctuated by warming spices, acidic lime, aromatic herbs, and chewy noodles. For this recipe, we opted to deconstruct the flavors and ingredients of Pho soup and use our Vietnamese Pho spice blend instead to create a Vietnamese Marinated Steak. Our marinade uses the classic Vietnamese dipping sauce 'Nuoc Cham' as a base for our Vietnamese Pho spice blend, which adds tons of savory and classic Pho flavors like star anise.
The marinade doubles as a quick dressing for a fresh cucumber and radish salad, adding a salty-sour-garlic taste that kept our tastebuds wanting more. The resulting marinated steak is so packed with Vietnamese flavor, your dinner guests will wonder if you brought this home from a restaurant. Smoky BBQ flavors add depth, but this dish can be made in the oven broiler, too. For those on a lighter-salt diet, cut the fish sauce in half and sub in rice wine vinegar or water. If you feel like making a Vietnamese classic instead, try our authentic Vietnamese Beef Pho soup.
1-1.5 lbs flank (or skirt or flat iron) steak
1/2 cup fish sauce
1 Tbsp fresh lime zest (save limes to juice)
3 limes, juiced (~1/3 cup)
2 Tbsp brown sugar
1 Tbsp Piquant Post Vietnamese Pho blend
2 cloves garlic, minced
1 jalapeño pepper, seeded then diced
1 tsp vegetable oil (only if stovetop searing)
toasted sesame seeds for garnish (optional)
1 medium English Cucumber, thinly sliced
handful of radishes (4-5), thinly sliced
4 scallions, chopped on bias (diagonally)
fresh herbs for garnish: mint & cilantro (optional)
The key to max out the flavor of this dish is to marinate the steak for at least 30 mins (up to overnight). You can infuse a ton of flavor just 30 mins but the overnight version takes you all the way to 💯 !
If you don't have a BBQ grill, try using your oven broiler. We love using the broiler, especially for colder months. Instructions: Adjust the oven rack 6-9 inches from the top. Preheat the broiler on High and place steak on a foil-lined pan. Cook the meat for ~3 mins before flipping (for Med-Rare). Watch the oven carefully so you don't burn the meat! Set a timer as the broiler can burn food very quickly.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Start by making the marinade / dressing. In a small bowl, combine fish sauce, lime zest, lime juice, brown sugar, Vietnamese Pho spice, garlic, and jalapeño. Whisk to combine.
In a large zipper bag or bowl, add the steak and pour ~1/2 the marinade over the steak. Reserve the remaining marinade to use as a salad dressing. Refrigerate the steak for at least 30 mins up to 24 hours.
When ready to cook the steak, remove from the fridge and let rest at room temp while making salad. Placed sliced salad ingredients in a Medium bowl. Whisk dressing and oil together and pour over salad. Toss and set aside.
To use a BBQ: Preheat your grill. Cook for ~4 mins per side for Med Rare (adjust cooking time to your preference). To use stove: Adjust oven rack 6 inches from top. Preheat oven broiler. Heat an oven-safe skillet or pan on Med-High and add 1 tsp oil. Sear steak for 2 mins then flip and repeat. Place skillet in oven and cook for ~3-4 mins for Med Rare. Watch broiler carefully to not burn meat. Adjust cooking time to achieve your meat temp preference.
Also try the marinade from this recipe for chicken, pork, or tofu and use the protein in your favorite recipes.
Or, marinate pork cutlets and make authentic Vietnamese Banh Mi (sandwiches) instead!
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