Grilled Spicy Filet Mignon Salad With Ginger-Lime Dressing

Serves: 6

Hal Herzog

1 January 1970

Based on User reviews:

58

Spice

54

Sweetness

53

Sourness

38

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1 tbsp

Soy Sauce

1 cup

Lime Juice (fresh)

1 tbsp

Chili Paste (with garlic)

2 tbsps

Peanut Oil

2

Filet Mignons (12-ounce)

1

Pepper (freshly ground)

1

Lettuce (head bibb, torn into bite-size pieces)

3 cups

Leaves (mizuna, torn into bite-size pieces)

1

English Cucumber (halved and cut crosswise into 1/4-inch thick slices)

2

Carrots (julienned)

5

Radishes (thinly sliced)

8 each

Cherry Tomatoes (yellow and red, halved)

1

Salt

1

Ground Black Pepper

1 tbsp

Rice Vinegar

1 tbsp

Shallot (finely diced)

1 tbsp

Ginger (finely grated fresh)

2 tsps

Sugar

1

Black Pepper (freshly ground)

Directions:

1

Watch how to make this recipe

2

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish

3

Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator

4

Remove from the refrigerator 15 minutes before grilling

5

Heat grill to high

6

Remove steaks from marinade and pat dry

7

Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness

8

Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices

9

While steak is resting, combine all salad ingredients in a large bowl

10

Toss with half of the dressing and season with salt and pepper

11

Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top

12

Whisk ingredients together in a small bowl

13

Season with salt and pepper, to taste

14

Let sit 10 minutes before using