Cucumber Beef Salad

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Ingredients

Adjust Servings:
2 Filet Mignon (about 6 ounces each), cut ¾ inch thick
1 Cucumber peeled and cut lengthwise into very thin slices
1-2 Jalapeños split, seeded, and coarsely chopped
1.5 teaspoons Salt
2 teaspoons Thai fish sauce
2 tablespoons White sugar
2 tablespoons Japanese rice wine
2 tablespoons Vinegar
2 teaspoons fresh Lime juice
2 thinly sliced Scallions
2 tablespoons chopped fresh Mint leaves
2 tablespoons chopped fresh Cilantro
1 tablespoon very thinly sliced peeled Lemongrass
1 tablespoon Vegetable oil

Cucumber Beef Salad

Cuisine:

    Freshly Made Salad

    • 20 minutes
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Spring is around the corner, so what a better thing to enjoy a breezy and sunny barbecue rather than a fresh-tasting salad that can be pleasing and refreshing as a first course.

    This aromatic Asian salad combines jalapeños, fresh lime juice, refreshing mint, fish sauce, and rare beef. It is quick to prepare and healthy!

    This is the steak salad of your dreams! Juicy steak, your favorite veggies, and a fantastic dressing

    Steps

    1
    Done

    Preheat the broiler.

    2
    Done

    Pat the steaks dry and coat lightly with oil. Broil the steaks for 4 minutes, or until brown and crusty on one side.

    3
    Done

    Transfer the steaks to a cutting board and let it rest for 5 minutes.

    4
    Done

    Mix the jalapeños, salt, fish sauce, sugar, rice wine, vinegar, and lime juice in a blender until the combination is smooth

    5
    Done

    Combine the scallions, mint, cilantro, and lemongrass in a small bowl. Mix well and set aside.

    6
    Done

    Cut the steaks into thin slices

    7
    Done

    Spread cucumber slices on a plate

    8
    Done

    Arrange the steak over the cucumber, spoon the sauce over the steak, and scatter the herb mixture over all.

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