Fiery Beef Salad
This entrée salad is one of my favorites — somehow hearty and light at the same time. If the weather doesn't permit grilling, the steak can be broiled instead — and it will still be good.
INGREDIENTS | SERVES 2–4
For the dressing:
- ¼ cup basil leaves
- 2 tablespoons chopped serrano chilies
- 2 cloves garlic
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- ¼ teaspoon black pepper
- ¼ cup lemon juice
For the salad:
- 1 pound beef steak
- Salt and pepper to taste
- 1 stalk lemongrass, outer leaves removed and discarded, inner stalk finely sliced
- 1 small red onion, finely sliced
- 1 small cucumber, finely sliced
- 1 tomato, finely sliced
- ½ cup mint leaves
- Bibb or romaine lettuce leaves
Combine all of the dressing ingredients in a blender and process until well incorporated; set aside.
Season the steak with salt and pepper. Over a hot fire, grill to medium-rare (or to your liking). Transfer the steak to a platter, cover with foil, and let rest for 5 to 10 minutes before carving.
Slice the beef across the grain into thin slices.
Place the beef slices, any juices from the platter, and the remaining salad ingredients, except the lettuce, in a large mixing bowl. Add the dressing and toss to coat.
To serve, place lettuce leaves on individual plates and mound the beef mixture on top of the lettuce.