Cookstr.com

Asian Beef Salad with Cucumber

Updated February 23, 2016
(1 Votes)

0 Comments

This wonderfully fresh-tasting salad is a very pleasing first course and can be served as a light entrée. Because the elements can be prepared ahead and final assembly is so quick, it’s good to serve immediately after coming home from an event. Pour beer or a sparkling wine from Spain.

Thai fish sauce (nam pla) and lemongrass are available in Asian markets, specialty food stores, and some supermarkets.

Serves2 or 3

Cooking Methodbroiling

CostSplurge

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Taste and Texturecrisp, herby, light, meaty, umami

Type of Dishmain course salad, salad

Ingredients

  • 1 to 2 jalapenos, split, seeded, and coarsely chopped
  • 1½ teaspoons salt
  • 2 teaspoons Thai fish sauce (nam pla; see Notes)
  • 2 tablespoons sugar
  • 2 tablespoons Japanese rice wine or dry sherry
  • 2 tablespoons white vinegar
  • 2 teaspoons fresh lime juice
  • 2 scallions, white and some green, thinly sliced
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon very thinly sliced peeled lemongrass (see Notes)
  • 2 filet mignons (about 6 ounces each), cut ¾ inch thick
  • 1 tablespoon vegetable oil
  • 1 cucumber, peeled and cut lengthwise into very thin slices

Instructions

Preheat the broiler.

Combine the jalapeños, salt, fish sauce, sugar, rice wine, vinegar, and lime juice in a food processor or blender. Purée the mixture and set aside.

Combine the scallions, mint, cilantro, and lemongrass in a small bowl. Mix well and set aside.

Pat the steaks dry and coat lightly with oil. Broil the steaks for 4 minutes, or until brown and crusty on one side. Turn and broil 3 minutes more for medium-rare or 4 minutes more for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Carve each steak into ¼-inch-thick slices. (The recipe may be done ahead to this point. Cover and refrigerate the sauce, herbs, and meat separately. Return to room temperature before serving.)

Make a bed of cucumber slices on a platter or 2 or 3 plates. Arrange the steak over the cucumber, spoon the sauce over the steak, and scatter the herb mixture over all.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password