Starting this month I have a new column in Parents magazine – called Simple Suppers. The idea is to give really fast recipes to help busy families (or anyone really) get good, healthy meals on the table quickly; check it out here. Or you can start with this old favorite of mine–Grilled Beef Salad with Mint–from How to Cook Everything.
Grilled Beef Salad with Mint
Makes 3 to 4 servings
Time: 25 minutes
A simple, bright, and light salad with tons of flavor. One of the best possible lunch dishes. Other protein you can use: chicken, pork, shrimp.
12 ounces beef tenderloin or sirloin
4 cups torn Boston or romaine lettuce leaves, mesclun, or any salad greens mixture
1 cup torn fresh mint leaves
1/4 cup chopped red onion
1 medium cucumber, peeled and seeded if necessary (see page XXX) and diced
Juice of 2 limes
1 tablespoon nam pla (Thai fish sauce) or soy sauce
1/8 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1. Heat a charcoal or gas grill or a broiler to medium-high; the rack should be about 4 inches from the heat source. Grill or broil the beef until medium-rare, about 5 to 10 minutes; set it aside to cool.
2. Toss the lettuce with the mint, onion, and cucumber. Combine all remaining ingredients with 1 tablespoon of water—the mixture will be thin—and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing.
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.