Now that I am focusing on where my meat comes from, I have the pleasure of really great building blocks for meals. Grass-fed beef is good. In the past, when I've been lucky enough to have a special piece of meat, I've done as little to it as possible to highlight and honor the amazing natural flavor.
With that philosophy, however, I start to miss out on all of the other flavors that have been used for centuries to make some of my favorite meat dishes.For this meal, I abandoned all reverence and marinated a beautiful piece of grass-fed filet mignon in lime juice, soy sauce and chili paste. Rather than mask the flavor, this marinade elevated the whole meal and made the experience better.
The main use for this meat was in a salad, a bit of a twist on a Thai beef salad with great mixed greens and tomatoes from Vermont and basil and chili peppers from our own garden. The meat also made delicious sandwiches over the rest of the week. This recipe will definitely go into the rotation as both a show-stopper on its own and a good staple for lunches.
Now that I am focusing on where my meat comes from, I have the pleasure of really great building blocks for meals. Grass-fed beef is good. In the past, when I've been lucky enough to have a special piece of meat, I've done as little to it as possible to highlight and honor the amazing natural flavor.
With that philosophy, however, I start to miss out on all of the other flavors that have been used for centuries to make some of my favorite meat dishes.For this meal, I abandoned all reverence and marinated a beautiful piece of grass-fed filet mignon in lime juice, soy sauce and chili paste. Rather than mask the flavor, this marinade elevated the whole meal and made the experience better.
The main use for this meat was in a salad, a bit of a twist on a Thai beef salad with great mixed greens and tomatoes from Vermont and basil and chili peppers from our own garden. The meat also made delicious sandwiches over the rest of the week. This recipe will definitely go into the rotation as both a show-stopper on its own and a good staple for lunches.
Spicy Thai Filet Mignon Salad with Ginger-Lime Dressing (adapted from Bobby Flay)
- 3 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon chili paste with garlic (I used sambal olek)
- 1 tablespoon peanut oil
- 2 (12-ounce) filet mignons, sliced thinly
- Freshly ground pepper
Ingredients for Salad
- 1 head Bibb lettuce, torn into bite-size pieces
- 3 cups mizuna leaves, torn into bite-size pieces
- 1/4 cup chiffonade Thai basil or regular basil, optional
- 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
- 2 carrots, julienned
- 5 radishes, thinly sliced
- 8 each yellow and red cherry tomatoes, halved
- Salt and ground black pepper
Ingredients for Dressing
- 1/4 cup fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon finely diced shallot
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons sugar
- 2 tablespoons peanut oil
- Salt and freshly ground pepper
- Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small dish. Add the steaks, turn to coat, cover, and marinate for 30 minutes in the refrigerator.
- Heat olive oil in a large skillet. Saute meat until desired temperature (about 3-5 minutes for medium rare). Remove from heat and let rest.
- Whisk ingredients from lime juice to salt & pepper together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.
- While steak is resting, combine all salad ingredients(lettuce through salt and pepper) in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.