Vietnamese-Style Steaks

As we slide into August, I am doing more Sunday cooking on the grill. It’s fast, easy, and doesn’t heat up the house. For a time, I was burnt out on using the grill. I used to be responsible for six meals nearly every weekend, and I hit the wall. But, I now am getting back into my grill mojo.

A new recipe I’ve been tweaking is one for Vietnamese-style steaks. It has been a big hit with the family. I usually serve it over a salad with a bunch of greens, fresh mango, basil, and mint. Today, I’ll be serving it with rice and a non-exotic salad on the side.

Here is the recipe for the steaks. It’s super easy. It will feed six people.


Three strip steaks (2.5 to 3 lbs.)
Oyster sauce, 4 Tbs.
Soy sauce, 2 Tbs.
Vietnamese fish sauce (Red Boat, if possible), 2 Tbs.
Juice from one lime
2 lemongrass stalk hearts, the tough outer layer discarded and minced (optional)
One garlic clove, minced
White pepper, 1/2 tsp.
Cayenne pepper, 1/4 tsp.


Combine all the ingredients and marinate the steaks in the fridge for six hours. A little less or more is fine. Don’t stress: you are the “Head of the Brigade of Your Marinade” (inside joke).

Preheat your grill on high for 10 minutes. Scrape glean the grill. Oil one side of the steaks to prevent sticking. I use olive oil in the cooking spray can. Put the steaks on the grill, oiled side down. Grill for four minutes.

Spray the topside of the steaks and turn over and cook for three minutes. Move the steaks to a cool side of the grill and cook for four more minutes. This will make for medium-rare steaks. If you like your steaks more cooked, I can’t be helpful, as I think that’s a crime. There. I said it.

Pull off from the grill the steaks and rest for 15 minutes. Slice and serve with any juices. Serve with beer or sparkling wine. A Gewurztraminer can work, too. A red wine would be tough, but, hey, this is America.

A photo of our dinner in five minutes is up top.



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