Roast Beef Chili Salad
|Lean boneless beef||2 Pound (Preferably Tenderloin, Top Loin, Or Rib Eye)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), peeled|
|Coarse salt||1 Tablespoon|
|Hot chilies||4 , seeded and diced (More If Needed)|
|Green bell pepper||1 Large, seeded and diced|
|Fresh lemon juice||2 Tablespoon|
|Head of lettuce||1 (Boston Or Bib)|
|Nampla||3 Tablespoon (Thai Fish Sauce)|
|Red bell pepper||1 Small, julienned|
|Chopped fresh mint leaves||1 Tablespoon|
Preheat the oven to 425 degrees.
If using a piece of beef with little or no exterior fat, such as a tenderloin, lay a few strips of bacon over it.
Place beef in preheated oven, lower the heat to 350 degrees, and bake about 1 hour, until meat is rare (140 degrees on a meat thermometer).
Remove, let roast cool down, then chill well.
When chilled, cut the roast beef into thin slices and place them in a deep bowl.
Scrub cucumbers, cut off the ends, and score the peel with a fork.
Cut cucumber into thin slices and add to the roast beef.
Peel the onion.
Cut into thin slices and combine with the meat and cucumbers.
Place vinegar, garlic, salt, sugar, hot chilies, and green pepper in a blender or food processor.
Blend until well combined.
Pour vinaigrette over the beef mixture and toss well.
Line a salad bowl or individual plates with soft lettuce.
Distribute the salad.
Sprinkle with lemon juice and with Nampla, if desired.
Garnish with julienned red bell pepper and chopped fresh mint.