Thai Beef Salad

• 1 2/3 lbs fillet of beef, taken from the thick end of the fillet, at room temperature
• 1 1/2 tbsp olive oil
• None None FOR THE DRESSING
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 2 tsp fish sauce
• 1 tsp salt
• 1 tsp grated palm sugar or brown sugar
• 1 None large clove garlic, very finely chopped
• 2 None fresh red hot chili pepper
• 1 None lime
• None None FOR THE SALAD
• 1/2 None iceberg lettuce, torn into bite-sized pieces
• 2 cups bean sprouts, trimmed
• 3 thin green onions, trimmed and slivered
• 6 small tomatoes, diced
• 1/2 small cucumber, peeled and thinly sliced
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 1/4 cup Thai basil leaves
• 1 cup frozen edamame or fava beans, cooked (optional)

1. Preheat the oven to 425u0b0F. Trim the beef, removing any fat or silver skin. Tie with string at 2-inch intervals (this helps to keep its shape and cook evenly). Heat the oil in a heavy-bottomed skillet on medium-high heat. Add the beef and brown on both sides, grinding over plenty of black pepper and sprinkling generously with salt.
2. Transfer the skillet to the oven and roast for 7 mins. Remove from the oven and turn the meat over. Return to the oven and roast for a further 7 mins. Transfer the beef to a board or tray and cool. Cover and refrigerate for 1-2 hours (or overnight).
3. Slice the beef thinly, stack in a container and cover with plastic wrap. (The beef will regain its redness once it is out of the refrigerator and separated into slices.)
4. For the dressing, whisk the oil, lime juice, fish sauce, salt, sugar, garlic and 1 finely chopped chili pepper (reserve the other chili pepper for garnishing) in a medium bowl. Peel the lime with a serrated knife, then slice in between each piece of membrane and release the lime segments. Cut into small pieces and add to the dressing along with any juice (squeeze the juice from the membranes, too).
5. Place the lettuce, bean sprouts, green onions, tomatoes and cucumber on a large platter. Sprinkle most of the herbs on top. Add the beans, if using. Spoon some of the dressing over the salad. Toss well. Arrange the beef on top.
6. Slice the remaining chili pepper finely. Sprinkle the remaining herbs and the sliced chili pepper over the salad. Drizzle with the remaining dressing. Toss lightly and serve immediately.

fillet of beef, olive oil, dressing, olive oil, lime juice, fish sauce, salt, palm sugar, clove garlic, fresh red hot chili pepper, lime, salad, iceberg lettuce, bean sprouts, thin green onions, tomatoes, cucumber, mint leaves, cilantro, basil, frozen edamame

Taken from recipes-plus.com/api/v2.0/recipes/37505 (may not work)