Thanks to True Aussie Beef & Lamb for the steaks that inspired this recipe.
Ingredients
- 2 beef tenderloin
- 5-6 small cucumbers, sliced
- 1 cup halved cherry tomatoes
- 2 fresh green onions, sliced
- ¼ cup fresh mint, sliced thin
- Crushed red pepper to taste
- Big Green Egg Nashville Hot seasoning, optional to taste
- Salt and black pepper to taste
- 2 cups cooked Jasmine rice – cook according to package
For salad dressing Ingredients
- 1½ tbsp fish sauce
- Fresh spring greens
- Crushed red pepper to taste
- 4 fresh limes, cut in half
Instructions
Set the EGG for direct cooking without a convEGGtor at 500°F/260°C.
Season the tenderloin with salt, black pepper, and crushed red pepper to taste. If you like your steak spicier you can use Big Green Egg Nashville Hot seasoning. Let it sit for 15 minutes. Place the steak on the grill and cook for 2 minutes, flip, cook 2 more minutes, then flip one last time and cook for 2 additional minutes. Check the internal temperature with a food thermometer for the desired doneness. Remove to a platter, season with salt and pepper cover to keep warm.
In a large mixing bowl combine cucumber, tomato, green onions, and mint. Drizzle with about 3 tablespoons of dressing and toss together. Taste and add more dressing if needed.
Slice the tenderloin steak thin. To serve, layer platter with the fresh salad greens, add rice, sliced beef, and top with the cucumber and tomato salad. Drizzle with fresh lime juice and add additional crushed red pepper to taste.
NOTES
It’s best to serve the Thai beef salad right away. You can chill the leftover in the fridge, and the flavor will get stronger as it chills.