I don’t know about you, but I almost never finish my entire meal in a restaurant. So, I am always bringing home bits of this and that, half orders of pasta, whatever. Well, when I was cleaning out my freezer, I found half a steak. What to do with half a steak??? I love salads with leftover sliced beef and one of my very favorites is Beef Salad with Mint from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Foodfrom Mark Bittman. It’s the perfect way to stretch a little bit of meat.
Beef Salad with Mint
- 1 8-10 ounce piece of beef (filet mignon or sirloin)
- 4 cups torn Boston, romaine or any lettuce blend
- 1/4 cup minced fresh mint (or basil, parsley, or cilantro)
- 1 small red onion, thinly sliced (I omitted because I don’t like raw onion)
- 1 small cucumber, seeded and thinly sliced
- 4 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon cayenne pepper (I used chili sauce)
- 1/2 teaspoon sugar
- chopped peanuts (my addition, I like them on this salad)
If you are starting with raw meat, heat a grill or grill pan to high. Grill to medium rare, about 4-5 minutes per side and set aside to rest and cool.
Toss the lettuce with the mint, onion, and cucumber. Combine the dressing ingredients and reserve 1 tablespoon, tossing the rest over the salad.
Thinly slice the beef (reserving any juices) and lay the slices over the salad. Combine the meat juice with the reserved dressing and drizzle over the top. Top with chopped peanuts.
Makes 3-4 light servings.
This will be my entry for I Heart Cooking Clubs!
AND for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.