Vietnamese cuisine is known for its embrace of electric ingredients, from the nipping jolt of lime juice to the umami-rich swagger of soy sauce and the prickly heat of fresh chiles. And when you combine those forceful flavors and use them to marinate steak, as we’ve done in this recipe, sparks start flying. Each slice of tender, robust sirloin sings with vivid juices, which are matched only by the crisp acidity of the quick-pickled veggie salad on the side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Soy Sauce(ContainsSoy, Wheat)
White Wine Vinegar
Wash and dry all produce. Bring ¾ cup water to a boil in a small pot. Mince garlic. Mince half the jalapeño, removing ribs and seeds for less heat. Thinly slice other half. Zest lime until you have ½ tsp zest, then cut into halves. Pick mint leaves from stems; discard stems.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered until meal is ready.
Carefully cut steak in half parallel to the cutting board to create two thin filets. Place steak, garlic, soy sauce, lime zest, 2 tsp brown sugar (we sent more), minced jalapeño (to taste), and a drizzle of oil in a medium bowl. Season generously with salt and pepper. Toss to evenly coat steak in marinade.
Thinly slice radishes. Peel cucumbers, then halve lengthwise. Scoop out seeds with a spoon, then slice into thin half-moons. Toss radishes, cucumbers, white wine vinegar, ½ tsp white sugar, and a large pinch salt and pepper in another medium bowl. Set aside to pickle.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak, keeping excess marinade in bowl, and cook until browned, 2-3 minutes per side. Remove from pan and let rest a few minutes before thinly slicing against the grain.
In a small bowl, toss mint leaves, jalapeño slices (to taste), a squeeze of lime, and a large drizzle of oil. Season with salt and pepper. Divide rice between plates, then top with steak. Scatter mint mixture over top and serve with salad to the side.