Thai Beef Salad

Ingredients

• 1 cup fresh cilantro leaves
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon Thai fish sauce
• 1 tablespoon honey
• 2 teaspoons grated orange rind
• 2 garlic cloves, peeled
• 1/2 small serrano chile
• 2 teaspoons olive oil
• 4 (4-ounce) beef tenderloin steaks, trimmed
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 cups shredded Napa cabbage
• 1/2 English cucumber, halved lengthwise and thinly sliced
• 1/3 cup thinly sliced green onions
• 3 tablespoons chopped fresh basil
• 1 (12-ounce) package broccoli coleslaw
• 1 (11-ounce) can mandarin oranges in light syrup, drained

Preparation

1. 1. Combine the first 8 ingredients in a food processor, and process until smooth.
2. 2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steaks evenly on both sides with pepper and salt. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Thinly slice steaks.
3. 3. Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.