Yam Nuea - Thai Beef Salad

Ingredients

• 1 lb center cut beef tenderloin
• 1/2 teaspoon fresh ground black pepper
• 5 tablespoons fresh lime juice, to taste
• 2 tablespoons asian fish sauce, to taste
• 1/2 teaspoon sugar, to taste, if desired
• 2 small Thai red chili peppers or Thai green chili, minced (or serrano)
• 1/2 cup thinly slices shallot (about 2 large)
• 4 scallions, cut into 1/2 inch pieces
• 1/2 cup packed fresh coriander leaves, washed well and spun dry
• 2 tablespoons finely chopped fresh mint leaves
• 1 seedless cucumber

Directions

1. 1

   Prepare grill (or preheat broiler).

2. 2

   Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces.

3. 3

   Rub both sides of each piece with black pepper, pressing it into meat.

4. 4

   Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare.

5. 5

   (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes (I actually prefer it warm).

6. 6

   If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing.

7. 7

   But beef across grain into very thin slices.

8. 8

   In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).

9. 9

   Add beef, shallots, scallions, coriander, and mint and toss will.

10. 10

    Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.

11. 11

    Arrange cucumber around edge of a platter and mound beef salad in center.

12. 12

    Garnish beef with coriander sprig and serve with rice.