A vibrant and refreshing Thai-inspired beef salad, perfect for a light meal or appetizer.
Preheat your grill or broiler to medium-high heat.
Ensure the grill or broiler is hot before placing the beef to achieve a good sear.
Season the beef tenderloin with black pepper on both sides.
Press the pepper into the meat to enhance the flavor.
Grill or broil the beef for about 5-7 minutes per side for medium-rare.
Use a meat thermometer to check the internal temperature for desired doneness.
Let the beef rest for 10 minutes, then slice thinly against the grain.
Resting the meat allows the juices to redistribute, keeping it tender.
In a mixing bowl, combine lime juice, fish sauce, and sugar until the sugar dissolves.
Taste the dressing and adjust the balance of flavors to your liking.
Add the sliced beef, shallots, scallions, coriander, and mint to the bowl and toss to coat with the dressing.
Gently toss to avoid bruising the herbs.
Arrange cucumber slices around the edge of a serving platter and place the salad in the center.
For an elegant presentation, fan out the cucumber slices.
Serve immediately and enjoy your zesty Thai beef salad.
Pair with steamed rice for a complete meal.
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