Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

4 servings
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chili paste with garlic
  • 1 tablespoon peanut oil
  • 2 (12-ounce) filet mignons
  • Freshly ground pepper
  • Salad:
  • 1 head Bibb lettuce, torn into bite-size pieces
  • 3 cups mizuna leaves, torn into bite-size pieces
  • 1/4 cup chiffonade Thai basil or regular basil, optional
  • 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
  • 2 carrots, julienned
  • 5 radishes, thinly sliced
  • 8 each yellow and red cherry tomatoes, halved
  • Ginger Lime Dressing, recipe follows
  • Salt and ground black pepper
  • Ginger-Lime Dressing:
  • 1/4 cup fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon finely diced shallot
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons sugar
  • 2 tablespoons peanut oil
  • Salt and freshly ground pepper
Watch how to make this recipe.
  • Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

  • Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

  • While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:
  • Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

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