Skip to main content
Epicurious
Cookbooks

Beef Salad with Mint

A simple, bright, and light salad with tons of flavor. One of the best possible lunch dishes. See page 500 for information on fish sauces like nam pla.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1/2 pound beef tenderloin or boneless sirloin
4 cups torn Boston or romaine lettuce, mesclun, or any mixture of salad greens
1 cup torn fresh mint leaves
1/4 cup minced red onion
1 medium cucumber, peeled if necessary, cut in half lengthwise, seeded (see page 169), and diced
Juice of 2 limes
1 tablespoon nam pla or soy sauce
1/8 teaspoon cayenne, or to taste
1/2 teaspoon sugar

Preparation

  1. Step 1

    Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Grill or broil the beef until medium-rare, 5 to 10 minutes; set it aside to cool.

    Step 2

    Toss the lettuce with the mint, onion, and cucumber. Combine the remaining ingredients with 1 tablespoon water—the mixture will be thin—and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing.

    Step 3

    Thinly slice the beef, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all, and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladBeef TenderloinBeefMeatMainLunchDinnerDairy FreeNut FreeGrillingBroilCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.