Vietnamese Beef Salad Recipe with Peaches and Herbs

Create a quick, impressive weeknight meal with this Vietnamese Beef Salad.

From “The Homegrown Paleo Cookbook”
August 2015

  • Grilled beef adds bold, savory flavor to this hearty summer salad.
    Photo by Heidi Murphy
  • Create seasonal meals, learn how to raise your own animals, and start living a healthy, sustainable and balanced life with “The Homegrown Paleo Cookbook” by Diana Rodgers.
    Cover courtesy Victory Belt Publishing

Yield: Serves 6

Seasonal farm-to-table eating has never tasted so good! Cookbook author Diana Rodgers offers more than 100 recipes in The Homegrown Paleo Cookbook (Victory Belt Publishing, 2015). Not only does Rodgers deliver healthy, delicious recipes, she also offers advice to help anyone—whether living in the suburbs, the country or a cramped city apartment—maintain balance through a connection with their food and lifestyle choices. The following recipe for beef salad is a easy, one-plate summer meal.

This book can be purchased from the Mother Earth Living store: Homegrown Paleo.

After having this salad at my friend’s house, I asked her for the recipe and then proceeded to make it three times for dinner that same week. I was ob­sessed with the dressing on the grilled beef, which is so good I can drink it from a glass. It’s easy enough to make on a weeknight, yet show-stopping enough to serve to guests, and I guarantee that they will be asking you for the recipe, too. It’s a perfect summer meal on one plate.

Notes: Feel free to substitute steak tips for the flank steak and the nuts of your choice for the cashews.

Vietnamese Beef Salad Recipe with Peaches and Herbs


• 2 pounds flank steak
• Sea salt and ground black pepper
• 2 peaches, sliced into wedges (not peeled)
• Juice of 2 limes
• 1/4 cup fish sauce
• 1 jalapeño pepper, minced
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1/2 cup minced fresh cilantro leaves
• 10 cups chopped mixed lettuce, such as romaine and red leaf
• 1 cup chopped fresh mint leaves
• 1 cup chopped fresh basil leaves
• 1 cucumber, peeled, seeded, and sliced
• 2/3 cup roasted, unsalted cashews
• 2 shallots, sliced thin


1. Bring the steak to room temperature and season on both sides with salt and pepper.

2. Heat a grill to medium-high heat. Grill the steak for 10 to 15 minutes or until medium-rare, flipping it two-thirds of the way through the cooking process.

3. When the steak is almost done, grill the peaches for about 2 minutes a side. Watch them carefully, as they can burn easily if the grill is too hot.

4. Set the finished steak and peaches on separate plates while you make the dressing.

5. Make the dressing: Combine the lime juice, fish sauce, jalapeño, honey, garlic, and cilantro in a large bowl.

6. After the steak has rested for at least 5 minutes, cut it in half down the middle (with the grain), then slice the meat crosswise and at an angle into ¼-inch-thick strips. Place the strips in the bowl with the dressing.

7. To arrange the salad, place the lettuce, mint, basil, and cucumber on a large serving tray.

8. Remove the steak from the dressing and pour about half of the dressing over the salad fixings.

9. Top with the sliced steak and peaches and sprinkle with the cashews and shallots.

Whole30 Omit the honey.
Nut-free Omit the cashews.
Egg-free Yes
AIP Omit the black pepper, jalapeño, and cashews.

More from Homegrown Paleo

Primal Spring Turnip, Beet and Carrot Gratin Recipe
Grilled Eggplant Recipe with Indian-Spiced Beef

This excerpt has been reprinted with permission from The Homegrown Paleo Cookbook by Diana Rodgers and published by Victory Belt Publishing, 2015. Purchase this book form our store: Homegrown Paleo.

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