Thai Beef Salad

Ingredients

• Coconut oil

  ½ tbsp or 7g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  6 oz or 170g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Lime juice

  Raw

  4 tsp or 20g

• Lemon grass (citronella)

  Raw

  1 cup or 67g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Peanuts

  All types, raw

  2 tbsp or 18g

Directions

1. Heat coconut oil in a heavy skillet over high heat. Pat the steak dry, season with salt and pepper, and sear about 2 minutes per side for medium-rare. Transfer to a plate and rest 2–3 minutes.
2. For the dressing, in a large bowl combine fish sauce, lime juice, very thinly sliced tender inner lemongrass, chopped chili, and sesame oil. Stir in cucumber and scallions and let stand 2 minutes to lightly soften.
3. Add avocado, cherry tomatoes, and chopped romaine to the bowl and toss gently to coat with the dressing.
4. Slice the rested steak thinly against the grain and arrange over the salad. Sprinkle with peanuts and serve immediately.