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

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

  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