Thai Grilled Beef Salad
|Beef tenderloin steaks||16 Ounce (4 steaks, 4 ounce each)|
|Canola oil||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Asian fish sauce||3 Tablespoon|
|Lime juice||3 Tablespoon (plus lime wedges for serving)|
|Sambal oelek/Chinese chile-garlic sauce||1 Teaspoon|
|Seedless cucumber||1 , peeled, halved and thinly sliced|
|Red onion||1⁄4 Small, thinly sliced|
|Mung bean sprouts||1 Cup (16 tbs)|
|Shredded mint||1⁄2 Cup (8 tbs)|
|Salted dry roasted peanuts||2 Tablespoon, chopped|
1. Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper. Grill over high heat, turning once, until an instant-read thermometer inserted in the thickest part of one steak registers 125°, about 12 minutes. Let rest for 10 minutes before slicing thinly.
2. Meanwhile, in a small skillet, heat the water with the sugar, stirring until dissolved. Transfer to a large bowl. Add the garlic, fish sauce, lime juice and sambal and let cool. Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well. Sprinkle with the peanuts and serve right away, with lime wedges.