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Garlic Grilled Steak and Vietnamese Steak Salad

Use Glad® Press’n Seal® to elevate your leftovers into a whole new tasty dish!


Servings: 3–4

  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 large cloves garlic
  • 20-ounce steak
  • 1 pound fresh broccolini
  • In a large baking dish, combine brown sugar, olive oil, soy sauce, salt, and pepper for marinade.
  • Mince the cloves of garlic and add those to the marinade.
  • Place steak in dish and cover with Glad Press’n Seal.
  • Toss steak in marinade and let rest for at least an hour or up to 12 hours.
  • Heat a grill or cast iron pan over high heat. Add steak and let sear on each side for 3 minutes, or to desired doneness.
  • Remove steak from pan and let rest for 5–10 minutes before slicing. Be sure to slice against the grain. (Reserve 2 ounces.)
  • Lightly grill broccolini about 4–6 minutes. (Reserve one-third.)
  • Serve with broccolini.




  • Half a head of napa cabbage
  • 1 English cucumber
  • 3 carrots
  • 4 scallions
  • Leftover garlic steak
  • Leftover broccolini (chopped)
  • 4 ounces cooked rice noodles
  • 1 cup mixed chopped herbs (basil, cilantro, mint)
  • Sriracha


  • ¼ cup fish sauce
  • Juice of 3 limes
  • 6 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 6 tablespoons coconut milk
  • Prepare salad: Remove core from the napa cabbage leaves, then slice into thin strips. Slice cucumber in half and scrape out seeds with a spoon. Slice each cucumber slice into thin half-moons. Peel the carrots, then keep using the peeler to peel off thin carrot strips. Slice the scallions on the bias.
  • Toss the vegetables (including leftover broccolini) together with the steak, rice noodles, and herbs in a big bowl.
  • Make dressing: Whisk together all ingredients.
  • Pour dressing over salad and toss well. Drizzle with Sriracha and serve!