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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 analysis per serving (4 servings)
11 grams carbs; 48 milligrams cholesterol; 184 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 4 grams fiber; 394 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Tried it, with mint fresh from the garden, but the mint taste overpowered the meal. We liked the crunch of the veg, but the salad wilted even though the steak was room temp. Slightly odd texture.
Good, but needs a little more flavor.