(Grilled Beef Salad)

　　The following grilled beef salad has as many versions as there are cooks in Thailand. The success of the dish depends upon starting with good-quality tenderloin and achieving a balance of hot, sour, and salty. Before serving, be sure to sample the salad and adjust the amount of chili, lime, fish sauce — and, if desired, sugar — to your taste.

　　

Ingredients

Serves 6 as part of a rice based meal

　　1 pound center cut beef tenderloin at room temperature

　　1/2 teaspoon freshly ground black pepper

　　5 tablespoons fresh lime juice, or to taste

　　2 tablespoons Asian fish sauce (preferably naam pla), or to taste

　　1/2 teaspoon sugar, or to taste, if desired

　　2 to 3 small fresh red or green Thai (bird) chilies or serrano chilies, or to taste, seeded and minced (wear rubber gloves)

　　1/2 cup thinly slices shallots (about 2 large)

　　4 scallions, cut into 1/2-inch pieces

　　1/2 cup packed fresh coriander leaves, washed well and spun dry

　　2 tablespoons finely chopped fresh mint leaves

　　1 seedless cucumber

　　Garnish: fresh coriander sprigs

　　Accompaniment:Thai Sticky Rice or Thai Jasmine Rice

　　

Step 1

Prepare grill (or preheat broiler).

　　

Step 2

Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.

　　

Step 3

Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.

　　

Step 4

In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).

　　

Step 5

Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.

　　

Step 6

Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.