Walla Walla Beef Salad

• 3/4 pound fat-trimmed beef tenderloin or other tender beef steak
• 3 cups fat-skimmed beef or chicken broth or water
• 3/4 cup lime juice
• 3 tablespoons lemon juice
• 1 Walla Walla or other sweet onion (1/2 lb.), peeled and cut lengthwise into thin slivers
• About 1 tablespoon hot chili flakes
• About 3/4 teaspoon kosher or coarse salt
• 2 pink or ruby grapefruit (1 lb. each)
• About 4 cups watercress sprigs, rinsed and crisped
• Asian fish sauce (nuoc mam or nam pla)

1. Cut beef into matchstick-size strips about 1/16 inch thick and no more than 2 inches long; put into a large bowl. In a 4- to 5-quart pan over high heat, bring broth to a boil. Pour over beef and stir. For rare beef, drain at once; for medium, let stand 5 minutes, then drain (save broth for other uses).
2. In bowl, mix meat with lime juice, lemon juice, and onion; add chili flakes and salt to taste. Cover and chill until cold, at least 1 hour or up to 6 hours, stirring occasionally.
3. Meanwhile, working over a bowl, with a small, sharp knife, cut off and discard peel and white membrane from grapefruit. Cut between fruit segments and inner membranes to release fruit into bowl. Squeeze juice from membranes into bowl; discard membranes.
4. With a slotted spoon, lift beef mixture from bowl and mound equally on plates. Lift grapefruit segments from juice and arrange equally alongside; reserve juice for other uses. Add equal portions of watercress. Spoon beef marinade over fruit and greens. Add fish sauce or more salt to taste.
5. Nutritional analysis per main-dish serving.

beef tenderloin, beef, lime juice, lemon juice, walla walla, hot chili flakes, kosher, pink, watercress sprigs, fish sauce

Taken from www.myrecipes.com/recipe/walla-walla-beef-salad (may not work)