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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For a more colorful salad, use a sweet red onion. Serve with toasted pocket bread. Ingredients:
3/4 pound fat-trimmed beef tenderloin or other tender beef steak |
3 cups fat-skimmed beef or chicken broth or water |
3/4 cup lime juice |
3 tablespoons lemon juice |
1 walla walla or other sweet onion (1/2 lb.), peeled and cut lengthwise into thin slivers |
about 1 tablespoon hot chili flakes |
about 3/4 teaspoon kosher or coarse salt |
2 pink or ruby grapefruit (1 lb. each) |
about 4 cups watercress sprigs, rinsed and crisped |
asian fish sauce (nuoc mam or nam pla) |
Directions:
1. Cut beef into matchstick-size strips about 1/16 inch thick and no more than 2 inches long; put into a large bowl. In a 4- to 5-quart pan over high heat, bring broth to a boil. Pour over beef and stir. For rare beef, drain at once; for medium, let stand 5 minutes, then drain (save broth for other uses).
2. In bowl, mix meat with lime juice, lemon juice, and onion; add chili flakes and salt to taste. Cover and chill until cold, at least 1 hour or up to 6 hours, stirring occasionally.
3. Meanwhile, working over a bowl, with a small, sharp knife, cut off and discard peel and white membrane from grapefruit. Cut between fruit segments and inner membranes to release fruit into bowl. Squeeze juice from membranes into bowl; discard membranes.
4. With a slotted spoon, lift beef mixture from bowl and mound equally on plates. Lift grapefruit segments from juice and arrange equally alongside; reserve juice for other uses. Add equal portions of watercress. Spoon beef marinade over fruit and greens. Add fish sauce or more salt to taste.
5. Nutritional analysis per main-dish serving.
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