Okra is an amazing vegetable, but when you boil or sauté it, the little green veggie gets slimy. Our workaround? We love tossing okra on the grill and giving it a good char! Here we’ve paired it with tomatoes and hanger steak, as well as a zippy hit of lime, for the perfect late-summer salad recipe. Bonus: the whole dish comes together in under 30 minutes. Plus, did we mention there’s steak?!
Related: Pork Banh Mi Burgers With Grilled Pineapple Will Be Your Go-To Summer Recipe
Like this recipe? Try these crunchy salad ideas for when you’re running low on greens.
ingredients
directions
Preheat BBQ to medium-high (about 400°F). Pat steak dry, brush with ½ tsp of oil then season with salt and pepper.
Oil grill. Grill steaks until medium-rare, about 4 minutes per side (or until an instant-read thermometer inserted into the thickest part of steak registers 120°F). Transfer to a plate and tent with foil. Set aside for 10 minutes.
Meanwhile, combine fish sauce, soy sauce and lime juice in a medium bowl and set aside.
Then slice okra in half lengthwise and toss with remaining ½ tsp of oil in a large bowl. Immediately transfer to the grill cut-side down (if you take too much time getting it on the grill, the okra will become slimy). Grill until tender and charred, about 3 minutes per side. Remove from grill and transfer to bowl with fish sauce-mixture.
Add tomatoes to grill. Cook, turning occasionally, until soft and blistered, about 5 minutes. If you are concerned the tomatoes will fall through the grates, you can preheat a cast iron pan on the barbecue and cook tomatoes in the pan. Remove and transfer to bowl with okra.
Cut steak, against the grain, into ½-inch thick slices. Transfer to a serving platter or individual plates. Arrange the okra and tomatoes around the steak. Spoon dressing on top.
