Barbecue season has arrived and with it comes delicious grilling recipes such as the one below that incorporates Vietnamese salad, a yummy take on a traditional green salad that incorporates a chilli-seasoned dressing. Invite your friends over and serve them the following and they’ll be sure to talk about it for weeks afterwards.

If steak isn’t your preference, you can swap the protein out for free-range organic chicken or the vegetarian selection of your choice, such as tofu or even portobello mushrooms. (Just be sure to include protein-rich vegetables in the salad such as spinach or broccoli.) The following amounts are enough to serve 8 people.

Marinade & Dressing Ingredients

• 1⁄4 c. tamari
• 1⁄4 c. grapeseed oil
• 1/2 c. lime juice – freshly squeezed
• 1⁄4 c. water
• 4 tbsp sugar – raw
• 4 tbsp minced garlic
• 4 tsp chili paste

Whisk together all the above ingredients. Use 1/4 cup for marinade and the rest for salad dressing.

Steak preparation:

Get the best-quality organic sirloin steak – we recommend serving about five ounces of steak for each guest. Marinade the steak for a minimum of 30 minutes. If using a plate or glass bowl to marinade, be sure to turn halfway through marinating time.

Use barbecue to cook stead until its medium rare. Let rest 5 minutes and then slice thinly at an angle. Alternatively cut the steak and place on skewers before barbecuing.

Salad Ingredients: 

• 8 c. mixed greens
• 1 c. fresh basil leaves – julienned
• 1 c. fresh cilantro – julienned
• 2 c. red onion – finely diced
• 6 c. snap peas
• 6 c. English cucumbers – with peel – julienned
• 6 c. carrots – julienned – blanched
• Cashews dry roasted – unsalted (for topping) – chopped

Mix greens, basil and cilantro, onion, cucumber, snap peas, and carrots. Top with sliced steak and drizzle salad dressing over top. Sprinkle with chopped toasted cashews.