Asian-Style Beef Tenderloin Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Purple-tinged Thai basil has a distinct, aromatic flavor that would be delicious in place of the regular basil called for in this salad. Fish sauce is a condiment available at Asian markets. If you can't find fish sauce, substitute low-sodium soy sauce. Ingredients:
1 tablespoon fresh lime juice |
1 tablespoon rice vinegar |
1 teaspoon granulated sugar |
1 1/2 teaspoons sriracha (hot chile sauce, such as huy fong) |
1 teaspoon fish sauce |
1/4 teaspoon sesame oil |
2 (6-ounce) beef tenderloin steaks, trimmed (1 inch thick) |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
cooking spray |
6 cups torn red leaf lettuce |
1 1/2 cups thinly sliced english cucumber |
1/4 cup chopped fresh cilantro |
1/4 cup thinly sliced shallots (about 2 small) |
2 tablespoons thinly sliced fresh basil |
Directions:
1. To prepare dressing, combine the first 6 ingredients in a small bowl, stirring well with a whisk.
2. Prepare grill.
3. To prepare salad, sprinkle both sides of steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill for 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
4. Combine lettuce and remaining ingredients in a large bowl. Add steak to bowl. Drizzle salad mixture with dressing mixture; toss to coat. Serve immediately.
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