- Course: Main Course
- Skill Level: Moderate
- Cost: Splurge
- Favorited: 6 Times
A good use for leftover whole grilled beef tenderloin. Substitute cabbages such as Savoy, bok choy, or your mama’s green cabbage.
- ½ cup soy sauce
- 2 tsp freshly ground black pepper
- 1/3 cup brown sugar
- 1 Tbl minced fresh garlic
- 1 cup rice vinegar
- 2 Tbl peeled and minced fresh ginger
- 1 tsp lime zest
- 5 Tbl fresh lime juice
- 1 Tbl minced fresh jalapeño
- 1 tsp crushed red pepper
- 2 pounds beef tenderloin
- ¼ cup very thinly sliced shallots
- 1 seedless cucumber, cut in half lengthwise, seeds removed, and sliced thin
- 4 green onions, cut into ½-inch-long pieces
- 1 tsp kosher salt
- 1 cup cilantro leaves, washed and dried
- 6 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 2 cups shredded romaine lettuce
- 1½ cups fresh bean sprouts
- ¼ cup toasted sesame seeds
Combine the soy sauce, black pepper, brown sugar, garlic, vinegar, ginger, lime zest and juice, jalapeño, and crushed red pepper in a mixing bowl.
Rub approximately 1/3 cup of the soy-lime mixture over the surface of the beef tenderloin. Wrap the tenderloin in plastic and allow it to marinate for 30 minutes.
Prepare the grill. Sear the tenderloin over direct medium heat for 10–15 minutes. Move to indirect medium heat and cook to medium rare (135 degrees), 20–25 minutes.
Remove meat from the grill and allow to rest for 20 minutes.
Combine all of the vegetables, salt, and cilantro in a mixing bowl and toss with the remaining dressing. Divide the salad onto serving dishes.
Slice the beef into ¼-inch-thick slices and arrange the slices on the salad. Sprinkle with the toasted sesame seeds and serve immediately.
© 2007 Robert St. John