Sunday Supper: Grilled Beef Salad with Mint

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.

Posted in American, Recipes


  1. Anonymous said...

    Just checked your Parents magazine link and didn’t yet find you. When I put "Bittman" into their search box, it came back with no results and the question, "did you mean mitten?" Will be looking forward to the time when the magazine has more than mittens to keep us warm in the kitchen!

  2. operagirlcooks said...

    Looks great! A Vietnamese friend once taught me how to cook dishes like this, which are such a nice change from standard American fare. I would definitely add a pile of rice vermicelli for a filling meal. Also, if you don’t like mint, this would work great with cilantro, basil, or sliced green onions.

  3. Anonymous said...

    Do you advise against cooking the beef on a grill pan on the stove? I don’t have a charcoal or gas grill… I do love this dish though and would love to re-create it at home. Thanks!

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