living
TIP ed meatn b a not ig rrec e ca fan? thismadipe with also be salmon or grilled tuna seared
thai-style beef salad with cilantro, mint, lime and peanuts ingredients
dressing
Serves 2
Pinch red-pepper flakes 1 garlic clove ¼ t sp. salt Finely grated zest from 1 lime, plus ⅓ cup lime juice 1 Tbl. brown sugar ½ t sp. Thai fish sauce ½ t sp. soy sauce
1 tsp. vegetable oil ¾ lb. beef tenderloin, fat trimmed Salt and freshly ground black pepper 2 large shallots, thinly sliced 1 handful of roasted, skinless peanuts, roughly chopped 1 handful of fresh mint leaves, stems removed and large leaves torn in half 1 bunch fresh cilantro leaves, roughly chopped 1½ Little Gem lettuces or ½ large romaine lettuce head
22 The Nest Mag
directions 1 Rub vegetable oil all over beef and lightly season it with salt and pepper. Let the beef rest at room temperature for 15 minutes, covered with plastic wrap. 2 Heat a heavy skillet or grill pan. Sear beef over high heat until the outside is a dark brown, then remove from pan and let rest at room temperature for 15 minutes.
3 Meanwhile, make the dressing: Grind red pepper flakes, garlic, salt, lime zest and brown sugar in a mortar until it’s a paste. Add lime juice, fish sauce and soy sauce to thin it out. Mix thoroughly. 4 Slice beef thinly against the grain and place the slices in a bowl along with the shallots, half of the peanuts, and most of the mint and cilantro leaves. Pour all of the dressing over the beef mixture and gently toss it together to coat. 5 To serve, divide lettuce leaves between 2 plates and then place beef mixture on top. Scatter remaining peanuts and herbs over the salad to garnish. Recipe adapted from Salads: Innovative Main Courses, Appetizers, Desserts, and More by Peter Gordon. © 2006. Used with permission of Clarkson Potter.