From carrots in Vietnamese sandwiches to sauerkraut from Germany, pickled veg are a global staple. Next time you’re firing up the grill for a juicy steak, opt for pickled veggies not as a side but as a nutritious bed for the main course, like we do in our vibrant Vietnamese BanhBanh Mi–Style Steak recipe.
Ingredients
Marinade
- 3 tbsp coconut aminos (TRY: Coconut Secret Coconut Aminos)
- 3 tbsp fresh lime juice
- 2 tbsp avocado oil
- 2 tbsp fish sauce
- 2 tsp raw honey
- 1 tsp peeled and minced fresh ginger
- 1 clove garlic, minced
- ¼ tsp sea salt
- 1 lb sirloin steak, about 1¼ to 1½ inches thick, trimmed
- Pickles
- 6 tbsp fresh lime juice
- 2 tsp raw honey
- 2 tsp peeled and minced fresh ginger
- ¼ tsp sea salt
- ½ English cucumber, halved lengthwise, sliced (1¼ cups)
- 1 carrot, cut into matchsticks or ribbons (¾ cup)
Preparation
Prep Ahead
1. Make marinade: In a bowl, whisk all ingredients; cover and refrigerate (without steak).
2. Make pickles: Whisk together lime juice and honey. Whisk in ginger and salt. Add cucumber and carrot. Cover and refrigerate for at least 4 hours, or for up to 5 days (shake occasionally).