Thai Beef Salad

• 4 None beef tenderloin steaks (4 oz each), trimmed
• None None Olive oil, for brushing
• 1 small cucumber, halved lengthwise and sliced
• 8 oz cherry tomatoes, halved
• 4 oz mixed salad leaves
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 1/3 cup basil leaves
• 8 green onions, sliced
• None None Lime wedges, to serve
• None None FOR THE DRESSING
• 1/4 cup lime juice
• 2 tbsp kecap manis (thick sweet soy sauce)
• 2 tbsp sweet chili sauce
• 1 tsp brown sugar
• 1 clove garlic, crushed
• 1/4 tsp red pepper flakes

1. Heat a grill pan or heavy-bottomed skillet on high heat or preheat the grill to medium-high. Brush both sides of each steak lightly with oil.
2. Cook steaks for 2 mins to sear or until moisture pools on surface. Turn and cook second side for 1-2 mins, until steak feels springy when touched with tongs.
3. Transfer to a plate and cover with foil. Let stand for 3-5 mins. Slice steak across grain.
4. For the dressing, all ingredients in a small bowl. Season to taste. Toss remaining salad ingredients in a bowl. Drizzle with dressing; toss well. Add beef and toss gently. Serve.

beef tenderloin, olive oil, cucumber, cherry tomatoes, mixed salad leaves, mint leaves, cilantro, basil, green onions, lime wedges, dressing, lime juice, manis, sweet chili sauce, brown sugar, clove garlic, red pepper

Taken from recipes-plus.com/api/v2.0/recipes/33728 (may not work)