Vietnamese Grilled Steak with Peach Salsa

Vietnamese Grilled Steak with Peach Salsa. A fresh take on a Vietnamese classic grilled steak over fresh peach salsa. Fast, fresh and full of flavor!

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Today’s lesson is on healing foods.

You might be thinking of brightly colored veggies or soup, and I can totally dig that. Most of the time.

But today I’m thinking of grilled skirt steak with peach salsa to make it colorful and flavorful. I had surgery last Friday and am still recovering. While my body has slowly recovered, my mind and appetite are still on a high note. What can I say? I’m a foodie. So, while resting, I could not stop thinking about this Vietnamese grilled skirt steak with peach salsa. That right there is healing.

How to tenderize a skirt steak?

There are two ways to make a skirt steak tender. First, add some acid, such as lime juice in the marinade and marinate for several hours or overnight. Second, score the top and bottom of the steak to make a crosshatch pattern.

Can skirt steak be rare?

With tougher cuts like skirt steak, you need some time to let the fibers to relax. I suggest grilling it to a medium is the best to enjoy skirt steak.

How to grill the perfect skirt steak?

Heat a gas grill or hot fire in charcoal. Oil the grates. Grill the steak for 4-6 minutes per side, set aside and let it rest for 10 minutes covered in an aluminum foil before you thinly sliced.

What about nuoc cham?

Nuoc cham is a classic Vietnamese dipping sauce which I don’t include in this recipe since we have fresh peach salsa to go with it. But, it’s always a good idea to have an extra sauce on the side. And oh, nuoc cham also makes a good dressing for a salad or on top of a bed of rice noodles.

Any secret ingredients?

YES! Fish sauce. It is part of pantry staple and makes the best marinade for this steak. In Vietnam, it’s called nuoc mam, in Thailand, it’s nam pla, in the Philippines, it’s patis, and in Indonesia, it’s kecap ikan.

What other sauce that go well with skirt steak?

Chimichurri sauce

Vietnamese Grilled Steak with Peach Salsa

Vietnamese Grilled Steak with Peach Salsa. A fresh take on a Vietnamese classic grilled steak over fresh peach salsa. Fast, fresh and full of flavor!

5 from 58 votes

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Author: Linda

Ingredients

Grilled skirt steak:

• 1 pound skirt steak
• 1/2 cup fish sauce
• 1 tablespoon brown sugar
• 1 lime zest and juice
• 2 cloves garlic minced
• 1 small red onion thinly sliced

Bokchoy:

• 4 bok choy halved
• 1 tablespoon sesame oil
• Salt to taste

Peach salsa:

• 1 ripe peach diced
• 1 cup blackberries
• 1 tablespoon thinly sliced mint leaves
• Salt to taste
• Juice of 1 lime
• 1 tablespoon brown sugar

Instructions

• In a bowl, combine fish sauce, brown sugar, lime, and garlic. Pour half of the marinade in a resealable bag and add the steak. Marinate in the fridge for at least 30 minutes or overnight. Reserve the remaining sauce and add red onion.
• Preheat the grill and oil the grill grates. Grill the steak for 3-5 minutes on each side, or until done to the degree of doneness you prefer. Transfer to a cutting board and let it rest for 10 minutes, covered with aluminum foil. Thinly slice the steak and pour the remaining sauce.
• In a bowl, mix bok choy with sesame oil and salt. Lay the stalks on the preheated grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges.
• Peach salsa: combine all ingredients in a bowl.

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