Fiery Beef Salad

This entrée salad is somehow hearty and light at the same time. If the weather doesn’t permit grilling, the steak can be broiled instead.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • ½ cup basil leaves
  • 2 Tbsp. chopped serrano chili
  • 2 garlic cloves, peeled
  • 2 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • ¼ tsp. ground black pepper
  • ¼ cup lemon juice
  • 1 lb. sirloin steak
  • 1 inner stalk lemongrass, finely sliced
  • ⅔ cup red onion, finely sliced
  • 1 cup cucumber, finely sliced
  • ½ cup tomato, finely sliced
  • ½ cup mint leaves
  • 2 small heads Bibb lettuce


  • Preheat grill.
  • Combine basil, serrano chilies, garlic, brown sugar, fish sauce, black pepper, and lemon juice in a blender and process until almost smooth; set aside.
  • Season the steak with salt and pepper. Grill to medium-rare (about 4 minutes per side), or to your liking. Transfer the steak to a platter, cover with foil, and let rest for 5–10 minutes before carving.
  • Slice the beef across the grain into thin slices.
  • Place the beef slices, any juices from the platter, and the remaining salad ingredients, except the lettuce, in a large mixing bowl. Add the dressing and toss to coat.
  • To serve, place lettuce on individual plates and mound the beef mixture on top of the lettuce.