Thai Beef Salad With Mint

Ingredients

• 8 ounces beef tenderloin or sirloin
• 4 cups torn Boston or romaine lettuce, mesclun or any salad greens mixture (trimmed, washed and dried)
• 1 cup torn fresh mint leaves (trimmed, washed and dried)
• ¼ cup minced red onion
• 1 medium cucumber, peeled, cut in half lengthwise, seeded and diced
• Juice of 2 limes
• 1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
• ⅛ teaspoon cayenne, or to taste
• ½ teaspoon sugar

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    176 calories; 10 grams fat; 4 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 48 milligrams cholesterol; 389 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
2. Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water — mixture will be thin — and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
3. Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.

25 minutes