Notes: For a more colorful salad, use a sweet red onion. Serve with toasted pocket bread.
3/4 pound fat-trimmed beef tenderloin or other tender beef steak
3 cups fat-skimmed beef or chicken broth or water
3/4 cup lime juice
3 tablespoons lemon juice
1 Walla Walla or other sweet onion (1/2 lb.), peeled and cut lengthwise into thin slivers
About 1 tablespoon hot chili flakes
About 3/4 teaspoon kosher or coarse salt
2 pink or ruby grapefruit (1 lb. each)
About 4 cups watercress sprigs, rinsed and crisped
Asian fish sauce (nuoc mam or nam pla)
How to Make It
Cut beef into matchstick-size strips about 1/16 inch thick and no more than 2 inches long; put into a large bowl. In a 4- to 5-quart pan over high heat, bring broth to a boil. Pour over beef and stir. For rare beef, drain at once; for medium, let stand 5 minutes, then drain (save broth for other uses).
In bowl, mix meat with lime juice, lemon juice, and onion; add chili flakes and salt to taste. Cover and chill until cold, at least 1 hour or up to 6 hours, stirring occasionally.
Meanwhile, working over a bowl, with a small, sharp knife, cut off and discard peel and white membrane from grapefruit. Cut between fruit segments and inner membranes to release fruit into bowl. Squeeze juice from membranes into bowl; discard membranes.
With a slotted spoon, lift beef mixture from bowl and mound equally on plates. Lift grapefruit segments from juice and arrange equally alongside; reserve juice for other uses. Add equal portions of watercress. Spoon beef marinade over fruit and greens. Add fish sauce or more salt to taste.