Get your veg on: steak with Vietnamese zucchini salad

Try something different with your steak by serving it with zucchini and a Vietnamese-style dressing.

Zucchini are plentiful now and here are a couple of easy ways to serve them. The Vietnamese-style dressing for the steak is great for all sorts of steamed vegetables or green salads. To make thin ribbons, use a mandoline or peeler.

STEAK WITH VIETNAMESE ZUCCHINI SALAD

2 ribeye or sirloin steaks

2 zucchini, sliced into ribbons

1 large carrot, sliced into ribbons

Coriander leaves, to garnish

For the dressing

1 tablespoon caster sugar

1/3 cup boiling water

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

2 teaspoons sesame oil

1 tablespoon vegetable oil

Juice 1 lime

1 teaspoon sesame seeds

Cook steaks in a frying pan to your liking; set aside in a warm place for 5 minutes. Meanwhile, put dressing ingredients in screw-top jar; shake until combined. Place zucchini and carrot ribbons into a bowl; pour over enough dressing to coat them. Slice steaks thickly and divide between two plates, pouring over any juices. Arrange zucchini and carrot on top; garnish with coriander. Serves 2

CHARGRILLED ZUCCHINI SALAD

6 zucchini, ends trimmed, sliced

into long strips about 3mm thick

1-2 tablespoons extra virgin olive oil, plus extra for dressing

Juice ½ lemon

1 teaspoon balsamic vinegar

1 red chilli, deseeded and finely chopped

1 x 400g tin chickpeas, drained and rinsed

1 red onion, thinly sliced

Handful each fresh mint, basil, chopped

100g feta, crumbled

Toss zucchini strips in a bowl with olive oil (just enough to coat), sea salt and freshly ground black pepper. Heat a ridged grill pan until smoking hot; cook zucchini in batches, about four minutes per side, being careful not to crowd the pan. They should be tender, but with a crunch in the middle. To ensure you get chargrill marks across the flesh, don’t move zucchini while cooking. Drain on kitchen paper. Toss cooked zucchini in lemon juice, balsamic vinegar and a slug of extra virgin olive oil. Stir through chilli, chickpeas, onion and herbs; season with salt and pepper. Transfer to a serving platter; top with feta. Serves 4 as a main course or 4-6 as a side dish

For a full archive of David Herbert’s recipes, go to theaustralian.com.au/life/food-wine/recipes