Vietnamese “Noodle” Salad with Grilled Steak, Peaches, and Herbs

We host lots of pot lucks here at the farm, and I always try to use as many ingredients grown here as possible. Everyone loved this fresh and clean, salty, and crunchy salad. It’s inspired by one of my favorite meals on a hot summer night, Bún chả, a Vietnamese dish usually featuring grilled pork and rice noodles. In order to make this dish paleo (and Whole30 compliant!), I spun noodles out of cucumbers with my spiralizer, and replaced the sweetener with apple juice.

INGREDIENTS
1½ lbs flank steak
sea salt and black pepper
3 peaches or nectarines, sliced into wedges
Dressing
Juice of 2 limes
¼ cup (Whole30 compliant) fish sauce
⅓ cup apple juice
1 jalapeno pepper, minced
1 tsp minced fresh ginger
3 cloves garlic, minced
½ cup minced fresh cilantro leaves
Salad
6 cups crunchy lettuce (like romaine), chopped
3 cucumbers, spun into noodles
1 cup chopped fresh mint leaves
1 cup chopped fresh basil leaves
3 scallions, chopped
⅔ cup chopped cashews


INSTRUCTIONS
Bring your steak to room temperature, season both sides with salt and pepper.
Heat your grill to medium-high heat
Grill steak to medium-rare, about 10 min on one side then 2 min on the other.
Transfer steak to a cutting board and allow to rest for 10 minutes.
Grill peaches for about 2 min each side, watching carefully so they don’t burn. Transfer peaches to a plate.
While the steak is cooking, make your dressing by combining the lime juice, fish sauce, apple juice, jalapeño pepper, ginger, garlic and cilantro in a bowl.
Slice the cooked steak thinly against the grain and place it in the dressing. Allow to sit in dressing for at least 20 minutes.
On a platter, place the chopped lettuce down as your first layer, then top with the cucumbers, steak, peaches, the fresh mint and basil, scallions and finally with the chopped cashews.
Right before serving, top the salad with remaining dressing.

NOTES
Be sure to cut the noodles, as some of them can end up being several feet long, which is awkward when guests serve themselves from a buffet line. Also, try to make the noodles as close to when you’ll serve them as possible, so they don’t get soggy.


Diana Rodgers, RD, LDN is a “real food” Licensed Registered Dietitian Nutritionist and Whole30 Certified Coach living on a working organic farm west of Boston. She is the voice behind the popular blog, Sustainable Dish.

Diana runs an active nutrition practice where she helps people with weight, metabolic, and intestinal issues recover their health through diet and lifestyle. She’s also an author, host of The Sustainable Dish Podcast, and the mom of two active kids. She speaks at universities and conferences internationally about nutrition and sustainability, social justice, animal welfare and food policy issues.

Diana is the Consulting Dietitian to several gyms and also to: Nom Nom Paleo,Whole30, The Farm to Consumer Legal Defense Fund, and is a board member of Animal Welfare Approved. She contributes regularly to several blogs and her work has been featured in The Los Angeles Times, The Boston Globe, Outside Magazine, and Mother Earth News.

Click here to watch a short video to “meet” Diana! She’s currently working on a film project called “Kale vs. Cow: The Case for Better Meat.” You can learn more here! ()