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Ingredients
- 3/4 lb (340 g) beef tenderloin, rib-eye, sirloin, or striploin, room temperature
- 1 tbsp soy sauce
- dashes pepper
- 2 small cucumber or 1 English cucumber, seeded and sliced
- 4 oz (113 g) cherry tomato, cut in half
- 1 shallot, sliced
- 1/4 cup (60 ml) mint, loosely packed and torn
- 1/4 cup (60 ml ) cilantro, loosely packed and torn
Salad Dressing
- 1 1/2 tbsp fish sauce
- 1 tbsp palm sugar, or light brown sugar
- 2 tbsp fresh lime juice
- 1 fresh red chili, finely minced
Instructions
- Season your beef steak with soy sauce and pepper. Let it sit for 15 minutes.
- Grill your steak over a very hot grill to get the grill marks. Cook to your desired done-ness. Let the steak rest for 5 minutes, then slice thinly across the grain.
- For the salad dressing, mix together the fish sauce, sugar, lime juice and chili in a small bowl. Taste and adjust sweetness, saltiness and tartness according to your taste.
- In a large mixing bowl, combine beef, cucumber, tomato, shallot, and herbs. Start with half the dressing, then taste and adjust — it’s easy to overdo it. Always toss the salad just before serving to keep the greens crisp and the flavors balanced.