Asian Beef Salad with Cucumber

• 1 to 2 jalapenos, split, seeded, and coarsely chopped
• 1 1/2 teaspoons salt
• 2 teaspoons Thai fish sauce (nam pla; see Notes)
• 2 tablespoons sugar
• 2 tablespoons Japanese rice wine or dry sherry
• 2 tablespoons white vinegar
• 2 teaspoons fresh lime juice
• 2 scallions, white and some green, thinly sliced
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon very thinly sliced peeled lemongrass (see Notes)
• 2 filet mignons (about 6 ounces each), cut 3/4 inch thick
• 1 tablespoon vegetable oil
• 1 cucumber, peeled and cut lengthwise into very thin slices

1. Preheat the broiler.
2. Combine the jalapenos, salt, fish sauce, sugar, rice wine, vinegar, and lime juice in a food processor or blender.
3. Puree the mixture and set aside.
4. Combine the scallions, mint, cilantro, and lemongrass in a small bowl.
5. Mix well and set aside.
6. Pat the steaks dry and coat lightly with oil.
7. Broil the steaks for 4 minutes, or until brown and crusty on one side.
8. Turn and broil 3 minutes more for medium-rare or 4 minutes more for medium.
9. Transfer the steaks to a cutting board and let rest for 5 minutes.
10. Carve each steak into 1/4-inch-thick slices.
11. (The recipe may be done ahead to this point.
12. Cover and refrigerate the sauce, herbs, and meat separately.
13. Return to room temperature before serving.)
14. Make a bed of cucumber slices on a platter or 2 or 3 plates.
15. Arrange the steak over the cucumber, spoon the sauce over the steak, and scatter the herb mixture over all.

jalapenos, salt, fish sauce, sugar, japanese rice, white vinegar, lime juice, scallions, mint leaves, cilantro, very, filet mignons, vegetable oil, cucumber

Taken from www.cookstr.com/recipes/asian-beef-salad-with-cucumber (may not work)