Asian-Style Beef Tenderloin Salad

Purple-tinged Thai basil has a distinct, aromatic flavor that would be delicious in place of the regular basil called for in this salad. Fish sauce is a condiment available at Asian markets. If you can't find fish sauce, substitute low-sodium soy sauce.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 37%
  • Fat: 6.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.4g
  • Carbohydrate: 6.4g
  • Fiber: 1g
  • Cholesterol: 54mg
  • Iron: 3.2mg
  • Sodium: 363mg
  • Calcium: 35mg

Ingredients

  • Dressing:
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 1/4 teaspoon sesame oil
  • Salad:
  • 2 (6-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 6 cups torn red leaf lettuce
  • 1 1/2 cups thinly sliced English cucumber
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced shallots (about 2 small)
  • 2 tablespoons thinly sliced fresh basil

Preparation

  1. To prepare dressing, combine the first 6 ingredients in a small bowl, stirring well with a whisk.
  2. Prepare grill.
  3. To prepare salad, sprinkle both sides of steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill for 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  4. Combine lettuce and remaining ingredients in a large bowl. Add steak to bowl. Drizzle salad mixture with dressing mixture; toss to coat. Serve immediately.
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