Grilled Beef Salad with Mint
Instructions:
A simple, bright, and light salad with tons of flavor. One
of the best possible lunch dishes.
Other protein you can use: chicken, pork, shrimp.
12 ounces beef tenderloin or sirloin
4 cups torn Boston or romaine lettuce leaves,
mesclun, or any salad greens mixture
1 cup torn fresh mint leaves
1/4 cup chopped red onion
1 medium cucumber, peeled, seeded if necessary and diced
Juice of 2 limes
1 tablespoon nam pla (Thai fish sauce) or soy sauce
1/8 teaspoon cayenne, or to taste
1/2 teaspoon sugar
- Heat a charcoal or gas grill or a broiler to medium high; 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 all remaining ingredients with 1 tablespoon of 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.
- Grilled Chicken Salad with Lemongrass.
- Substitute boneless chicken breast or thighs for the beef. If you have time, marinate the raw chicken in the juice of 1 lime, 1 tablespoon soy sauce, 1/2 teaspoon sugar, and 2 tablespoons minced lemongrass for up to 30 minutes. Grill or broil until cooked through, about 5 minutes. Proceed with the recipe, omitting the mint and adding 2 tablespoons minced lemongrass to the dressing
- MAKES: 3 to 4 servings
- TIME: 25 minutes