BEEF SALAD WITH MINT

Beef Salad with Mint image

Yield makes 4 servings

Number Of Ingredients 9

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1/2 pound beef tenderloin or boneless sirloin
4 cups torn Boston or romaine lettuce, mesclun, or any mixture of salad greens
1 cup torn fresh mint leaves
1/4 cup minced red onion
1 medium cucumber, peeled if necessary, cut in half lengthwise, seeded (see page 169), and diced
Juice of 2 limes
1 tablespoon nam pla or soy sauce
1/8 teaspoon cayenne, or to taste
1/2 teaspoon sugar

Steps:

Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Grill or broil the beef until medium-rare, 5 to 10 minutes; set it aside to cool.
Toss the lettuce with the mint, onion, and cucumber. Combine the remaining ingredients with 1 tablespoon water-the mixture will be thin-and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing.
Thinly slice the beef, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all, and serve.