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Grilled Ribeye with Vietnamese Noodle Salad

Grilled Ribeye with Vietnamese Noodle Salad

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cooking Time: 12 minutes
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  • 1 1/3 tbsp Barbeque seasoning
  • 1 tsp Fresh ginger, grated
  • 1 tbsp Toasted sesame oil
  • 2 Ribeye steaks, about 12 oz ea
Noodle Salad
  • 4 oz Rice noodles
  • 3 tbsp Less-sodium teriyaki marinade
  • 1 tbsp Rice vinegar
  • 1 tsp Fish sauce
  • 1 cup Fresh basil, coarsely chopped
  • 1 cup Fresh bean sprouts
  • 1 cup Carrots, matchstick cut
  • Lime wedges, for garnish
  • Chopped peanuts, for garnish


  1. Pat steaks dry with paper towels.
  2. Stir together barbeque seasoning, ginger and oil and rub into both sides of the steaks. Let steaks rest at room temperature for about 30 minutes.
  3. Preheat grill to high heat, leaving one section unlit for indirect cooking.
  4. Place steaks on hot grill rack over lit area and cook, uncovered, for 8 minutes, flipping halfway through. Move steaks to the unlit area of the grill, cover and cook 4 minutes longer or until internal temperature reaches 135°.
  5. Move steaks to a cutting board, tent with aluminum foil and let rest for 10 minutes before slicing.
  6. Prepare noodles according to package directions. Drain and transfer to bowl of ice water. After 5 minutes, drain the ice water and set noodles aside.
  7. Whisk together the teriyaki marinade, vinegar and fish sauce. Add noodle salad herbs, bean sprouts, carrots and noodles and toss to coat evenly.
  8. Thinly slice steak and serve over the noodle salad topped with lime wedges and chopped peanuts.


Recipe adapted from