By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
247 cal · 55 min
Vietnamese Beef Salad
Recipe GLPR6580f9e00e21aa
A vibrant Vietnamese-inspired salad featuring grilled flank steak tossed with fresh herbs, crisp vegetables, and a tangy lime-soy dressing. Mixed greens, cucumber, carrots, and red onion create a refreshing base, topped with fragrant basil and cilantro for an authentic flavor experience.
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Ingredients
1/4 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons sugar
1 tablespoon minced garlic
2 teaspoons chile paste
1/2 pound flank steak
6 cups mixed greens
1 cup fresh basil, sliced
1 cup fresh cilantro, chopped
2 large red onions, thinly sliced (about 2 cups)
2 large seedless cucumbers, julienned with peel (about 4 cups)
4 medium carrots, julienned (about 2 cups)
2 tablespoons chopped dry-roasted unsalted peanuts
Directions
In a small bowl, whisk together the soy sauce, lime juice, water, sugar, minced garlic, and chile paste. Set the dressing aside.
Pat the flank steak dry with paper towels. Heat a cast-iron skillet or grill to high heat (about 450°F). Sear the steak for 4–5 minutes per side, or until it reaches an internal temperature of 145°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Slice the rested flank steak thinly against the grain.
Arrange the mixed greens on a large serving platter or divide among four bowls.
Layer the sliced red onions, julienned cucumber, and julienned carrots over the greens.
Top with the sliced flank steak, scattered fresh basil, and chopped cilantro.
Drizzle the dressing over the salad and garnish with the chopped peanuts. Serve immediately.
Comments
The ingredient list is solid for Charlotte's chains—flank steak, lime, basil, cilantro, and peanuts are all standard stock at Harris Teeter, Food Lion, and Walmart, with no forced detours. The stated 55 minutes is honest but optimistic; add 10 minutes for proper flank steak rest after cooking and careful knife work on the vegetables, bringing real time closer to 65 minutes on a weeknight. Cost per serving lands around $4–$4.50, driven mostly by flank steak at current prices, making this a moderate weeknight choice. This is a single-bowl meal that does not improve on day two—the greens wilt and the beef hardens once cold—so it's best served and eaten the same evening, which limits its appeal for meal prep or busy families juggling multiple schedules.
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