Thai Beef Salad

The steak and dressing may be prepared a day in advance.

Serves: 4Hands-on: 30 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 4 Tbsp. hot chili oil
  • 4 Tbsp. sesame oil
  • 1⁄4 cup rice wine vinegar
  • 1⁄4 cup soy sauce
  • 1⁄2 lb. filet mignon (1 to 1 1⁄2 inches thick)
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 4 cups torn lettuce leaves
  • 1 cup coarsely torn mint leaves
  • 1 cup chopped cilantro leaves
  • 1⁄2 cup purple basil leaves
  • 1⁄2 cup thinly sliced shallot
  • 2 tsp. finely minced fresh hot chili peppers
  • 3 tsp. fish sauce


  • Combine hot chili oil, sesame oil, vinegar, and soy sauce in a small bowl; set aside.
  • Prepare a charcoal grill or preheat a gas grill to high heat.
  • Season the beef with salt and pepper. Cook the fillet mignon for about 10 minutes on each side for rare. Allow the beef to rest on a plate tented with foil for at least 5 minutes.
  • While the beef is resting, combine the lettuce, mint, cilantro, basil, shallot, and chilies in a large bowl.
  • Slice the beef into 1⁄8-inch-thick slices and toss them with the fish sauce. Add the beef to the bowl of lettuces, add the dressing, and toss. Serve on chilled plates.