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Beef Salad With Mint

Beef Salad With Mint

“This is a super flavorful pile of greens topped by just a few slices of freshly grilled, juicy steak,” says Runner’s World contributing food writer Mark Bittman. “I could eat this every day.” Pair the high-protein salad with a hearty slice of crusty whole grain bread for a complete recovery meal. Or if you want to make a gluten-free version, choose a fish sauce or soy sauce that’s made without gluten.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 177
Ingredients Method

Ingredients
  

  • 12 ounces beef tenderloin or sirloin
  • 4 cups torn Boston or romaine lettuce leaves mesclun, or any salad greens mixture
  • 1 cup torn fresh mint leaves
  • ¼ cup chopped red onion
  • 1 cucumber peeled and diced
  • Juice of 2 limes
  • 1 tablespoon nam pla Thai fish sauce or soy sauce
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon sugar
  • 1 tablespoon water

Method
 

  1. Heat a charcoal or gas grill or a broiler to medium-high with the rack about 4" from the heat source. Grill or broil the beef for 5 to 10 minutes, or until medium-rare. Set it aside to cool.
  2. In a medium bowl, toss the lettuce with the mint, onion, and cucumber. In a small bowl, combine the lime juice, fish sauce or soy sauce, cayenne, sugar, and water. The mixture will be thin. Toss the greens with this dressing, then transfer the greens to a platter, reserving the dressing left in the bowl.
  3. Thinly slice the beef, reserving its juice. Combine the juice with the remaining dressing. Lay the slices of beef over the salad and drizzle the dressing over all.