Recipe by LifeIsGood
From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!
Top Review by Kiwi Kathy
As a fan of Thai cuisine and with an abundant crop of mint in the garden, this made an excellent choice. Absoutely and totally delicious. In fact it seemed to get better and better with each mouthful. This is so good we are having it again for dinner tonight. A five star plus recipe. Made for Aussie / Kiwi Swap January 2012
- four 4-ounce beef tenderloin steak
- 1 tablespoon canola oil
- kosher salt & freshly ground black pepper, to taste
- 1⁄4 cup water
- 2 tablespoons sugar
- 1 garlic clove, minced
- 3 tablespoons asian fish sauce
- 3 tablespoons fresh lime juice, plus lime wedges for serving
- 1 teaspoon sambal oelek (or Chinese chilie-garlic sauce)
- 1 seedless cucumber, peeled, halved and thinly sliced
- 1⁄4 small red onion, thinly sliced
- 1 cup mung bean sprouts
- 1⁄2 cup shredded mint leaf
- 2 tablespoons dry roasted salted peanuts, chopped
Directions See How It's Made
- Preheat your grill or grill pan over medium-high to high heat.
- Rub the steaks with the oil and season with salt and pepper.
- Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
- Let the steaks rest for 10 minutes before slicing.
- Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
- Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
- Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
- Sprinkle with the peanuts and serve right away, with the lime wedges.