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Thai Grilled Beef Salad
© Tina Rupp

Thai Grilled Beef Salad

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Chef Way Pino Maffeo adorns this vibrant grilled beef salad with different types of micro mint.

Easy Way Steal his recipe—but leave out the micro mint.

  1. Four 4-ounce beef tenderloin steaks
  2. 1 tablespoon canola oil
  3. Salt and freshly ground pepper
  4. 1/4 cup water
  5. 2 tablespoons sugar
  6. 1 garlic clove, minced
  7. 3 tablespoons Asian fish sauce
  8. 3 tablespoons fresh lime juice, plus wedges, for serving
  9. 1 teaspoon sambal oelek or Chinese chile-garlic sauce
  10. 1 seedless cucumber—peeled, halved and thinly sliced
  11. 1/4 small red onion, thinly sliced
  12. 1 cup mung bean sprouts
  13. 1/2 cup shredded mint leaves
  14. 2 tablespoons salted dry-roasted peanuts, 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 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.

Suggested Pairing

Peppery, spicy Zinfandel.



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