Warm Beef Salad

  • images/warm_beef_salad_v2.jpg

Makes 4-6 servings

  • 1 pound beef flank steak
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon cooking oil


  • 1 tablespoon uncooked rice
  • 1/2 cup julienned shallots
  • 1/2 cup coarsely chopped mint leaves
  • 1/2 cup coarsely chopped cilantro leaves
  • 1/3 cup lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon green onion, chopped
  • 1 1/2 teaspoons finely minced lemongrass
  • 1 1/2 teaspoons crushed red pepper
  • 1 1/2 teaspoons sugar

  • 3 cups iceberg lettuce, torn into bite-sized pieces
  • Mint sprigs for garnish


  1. Season beef with salt and pepper.
  2. Place a grill pan over medium-high heat until hot, about 5 minutes. Brush lightly with cooking oil. Add beef; grill until medium-rare, about 3 to 4 minutes on each side. Remove and cover with aluminum foil; let stand for 15 minutes. Cut beef into thin slices across the grain.
  3. To prepare dressing: Place rice in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan and finely grind in a spice grinder. In a bowl, combine rice, shallots, mint, cilantro, lime juice, fish sauce, green onion, lemongrass, red pepper and sugar; mix well.
  4. Arrange lettuce on a platter. Just before serving, toss meat with dressing and place on top lettuce. Garnish with mint sprigs.