Several years ago, my husband and I enjoyed our honeymoon in beautiful Thailand. My favorite dishes while there were fresh salads; often served with rice and teeming with flavor. Whether it was beef, chicken, or fish, the salad often included the protein, fresh vegetables, rice, and an extremely flavorful dressing that was often spiked with chiles. It was paradise for my palate.
So when I saw this recipe in a cookbook I was hoping it would take me back to those meals. And it delivered. This is such an easy meal to prepare and great for guests because you can set out each part individually so everyone can build their own salad. Works great with kids, too. Maybe they’ll only have a plate of rice and tomatoes, but at least they are eating fresh and learning to eat what is prepared.
- 8 to 10 ounces beef tenderloin or sirloin
- 1 large or 2 small heads lettuce (boston or green leaf, recommended), trimmed, washed and dried
- 2 tbsp. fresh cilantro leaves
- 1 small red onion, sliced
- 1 small cucumber, sliced
- 1-2 large tomatoes, sliced
- 4 tbsp. fresh lime juice
- 1 tsp. sesame oil
- 1 tsp. ponzu sauce (or soy sauce)
- 1 tbsp. fish sauce
- 1/4 tsp. cayenne pepper
- 1/2 tsp. sugar
- Sriracha sauce, to taste, optional
- 2 cups cooked rice, to serve
- Broil or grill the meat until medium rare, about 10 to 12 minutes. Set aside to rest and cool.
- Either set the salad components out for individuals to make their own OR tear the lettuce and combine all vegetables in a large bowl and toss.
- In a small bowl, combine the lime juice, sesame oil, ponzu, fish sauce, cayenne, sugar, and Sriracha to taste if you want a little heat. Pour into a measuring glass or sauce dish to be poured over each individual salad OR pour over the salad and toss (reserve a few tbsp. to pour over the steak).
- Slice the beef thinly against the grain; lay slices over the salad. Drizzle the reserved dressing over the beef and serve.