4 servings (serving size: 2 cups)

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.

How to Make It

Step 1

To prepare dressing, combine the first 6 ingredients in a small bowl, stirring well with a whisk.

Step 2

Prepare grill.

Step 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.

Step 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.

Ratings & Reviews

sershaeliot's Review

April 12, 2009
This recipe makes a good base. We've made this recipe with modifications twice now and really like it. We are not fans of cucumbers, so left them out and replaced the cilantro with parsley. Instead of the tenderloin, we've used leftover roast beef (2 oz per serving is enough). We added a small quantity of rice noodles and blanched snow peas. I realize these are a lot of modifications, but key is the dressing and beef.