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.