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This is a recipe that my talented mother came up with. It’s tasty, fresh, fun, and I love it.  She came over to help (read: make it for me) tonight to share with you all.

Thai Beef Salad

1 pound beef tenderloin tail, sliced in half lengthwise (tonight we used NY strip)

1/2 c. soy sauce

1 tsp. sesame oil

4 tsp. sugar

3 tbsp. Sriracha hot sauce

1/4 c. lime juice

2 tbsp. fish sauce

3/4 c. peanut butter

1/4 c. sliced green onions

1/4 c. chopped cilantro

2 tbsp. chopped peanuts

fresh baby greens, cherry tomatoes, bell peppers (red, yellow, and/or orange), shaved carrot, and sliced cucumber (really you can make the salad how ever you so choose but this is what mama suggests)

Place tenderloin in a shallow dish. Combine 1/4 c. soy sauce, sesame oil, and 1 tbsp of the hot sauce.  Pour over steak and marinate for at least 1 hour turning several times.

In blender, combine remaining soy sauce, sugar, hot sauce, lime juice, fish sauce, green onion and cilantro and blend until cilantro is finely chopped.

Grill steak over hot coals, turning once until done as desired.  Let stand 5 minutes (hint: always do this to help the steak retain its juices). Slice steak thinly on diagonal and place on salad.  Drizzle with the dressing and serve.

Serves 4

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