Tenderloin Thai Salad

I found this recipe about 2 years ago in Cooking Light sand we just fell in love with it! It’s great because I can make it totally veggie for me by leaving the meat off.   I have modified it a little to our liking.

What Goes Into it?


  • 1 1/2  cups  loosely packed fresh cilantro leaves
  • 1/4  cup  fresh lime juice (about 3-4 limes)
  • 2  tablespoons  low-sodium soy sauce
  • 1 1/2  tablespoons  Thai fish sauce
  • 1  tablespoon  honey
  • 2  teaspoons  grated orange rind
  • 2  garlic cloves, peeled
  • 1/2  small serrano chile (or jalapeño if you can’t find the serrano)
  • 2  teaspoons  olive oil
  • 4  (4-ounce) beef tenderloin steaks, trimmed (filet) Flank also works but tenderloin is Ruben’s favorite.
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  salt
  • 2  cups  shredded Napa cabbage
  • 1  cup seeded, peeled cucumber thinly sliced
  • 5-6 thinly sliced green onions
  • 4  tablespoons  chopped fresh basil
  • 1  (12-ounce) package broccoli coleslaw (don’t buy the kind with the actual florets, just the shredded type)
  • 1  (15-ounce) can mandarin oranges in light syrup, drained

How Do I Make It?

Combine first 8 ingredients in a food processor starting out with 1/4 of the serrano then adding it to taste, process until smooth.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss and throw in fridge until steak is done. **Sometimes I reserve a small amount of cilantro mixture to dip steak in, or to drizzle over the steak.  Especially if I use the Flank instead of Tenderloin.

Heat oil in a large skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. We like rare.  Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Toss salad mixture again and arrange 2 cups on each of 4 plates; top each serving with 3 ounces beef.

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