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steakhouse salad with scallion oil

Vietnamese Steakhouse Salad with Scallion Oil & Black Pepper Vinaigrette

A modern Vietnamese inspired steakhouse salad featuring seared beef scallion oil and a bright black pepper vinaigrette. Crisp greens fresh herbs and quick pickles balance the savory richness of the steak for a clean bold and aromatic salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, brunch, dinner, lunch
Cuisine Vietnamese
Servings 4

Equipment

  • Large skillet
  • Mixing bowl
  • Cutting board & knife
  • Small heatproof bowl

Ingredients
  

Steak Ingredients

  • 1 pound sirloin or ribeye thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon neutral oil
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper

Scallion Oil Ingredients

  • 1/4 cup sliced green onions
  • 2 tablespoons neutral oil
  • Pinch of salt

Black Pepper Vinaigrette Ingredients

  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon neutral oil
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 clove garlic minced

Salad Ingredients

  • 4 cups mixed greens or lettuce
  • 1 cup sliced cucumbers
  • 1/2 cup thinly sliced red onion or pickled shallots
  • 1/2 cup fresh herbs cilantro mint or basil
  • Optional cherry tomatoes or shredded carrots

Instructions
 

  • Combine steak soy sauce oyster sauce neutral oil sugar garlic and black pepper in a bowl and mix to coat.
  • Heat a skillet over high heat and sear the steak in batches until browned and cooked to your liking.
  • Place green onions in a heatproof bowl. Heat neutral oil until shimmering then pour over the green onions and add a pinch of salt to create scallion oil.
  • Whisk together lime juice soy sauce neutral oil sugar black pepper and garlic to make the vinaigrette.
  • Assemble salad with greens cucumbers onions herbs and optional vegetables.
  • Top with warm steak.
  • Drizzle with scallion oil and black pepper vinaigrette before serving.

Notes

Scallion oil adds aromatic richness that complements the savory steak.
Black pepper vinaigrette provides brightness and a classic Vietnamese peppery finish.
Use ribeye for tenderness or sirloin for a leaner option.
Pickled shallots add acidity and balance to the warm steak.
Serve immediately to keep greens crisp.
Keyword black pepper vinaigrette, bo luc lac salad, scallion oil salad, Vietnamese steak salad, Vietnamese steakhouse