Thai Style Grilled Beef Salad

Prep Methods/Techniques:
Cuisine:
Course: , ,
Servings: 4
Description
This is not a salad for purists but it is really good.
Noted on: 4/3/2012
Ingredients
  • 1 lb center cut beef tenderloin at room temperature
  • 1/2 tsp freshly ground black pepper
  • 5 tbsp freshly squeezed lime juice
  • 2 tbsp Asian fish sauce
  • 1/2 tsp sugar
  • 2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies
  • 1/2 cup thinly sliced shallots (about 2 large)
  • 4 green onions, cut into 1/2 inch pieces
  • 2 large carrots, finely shredded
  • 1/4 cup packed fresh cilantro leaves, washed well and spun dry
  • 1/4 cup packed fresh mint leaves, washed well and spun dry
  • 1/4 cup packed fresh basil leaves, washed well and spun dry
  • 1 hothouse cucumber
  • Cilantro sprigs
  • Freshly cooked rice (Jasmine or Basmati)
Method
  1. 1
    Prepare grill (or heat a grill pan).
  2. 2
    Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
  3. 3

    Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, use a grill pan and grill 4 to 6 minutes per side.) Transfer beef to a cutting board and cool 30 minutes. Cut beef across grain into very thin slices.

  4. 4

    In a large bowl stir together lime juice, fish sauce, sugar and chilies until combined well (sugar should be dissolved).

  5. 5

    Add beef, shallots, scallions, carrot, coriander and mint and toss well. Cut cucumber in half lengthwise and thinly slice.

  6. 6

    Mound the salad in the center of the bowl and arrange cucumber around edge. Garnish with coriander sprigs and serve with rice.

Cook's Notes
Yield
4 to 6 servings