Rare Beef Salad

  
Patty and I make this all the time when we're looking for a light dinner. We usually split a piece of tenderloin, or in last night's case used a piece of leftover flank steak from the fajitas of the night before. We also often serve this salad with our Vietnamese-style hot and sour soup.
 
Salad Ingredients:
Steak, seasoned with salt and pepper and grilled or broiled rare - about 3 oz per person
Tomatoes, diced - one large per person
Cucumber (long English), hulled, split and sliced on the bias - 1/2 per person
Cilantro, chopped - 2-3 tbsp per person
Salad greens - 1 cup per person
 
Dressing Ingredients - yield 1 cup

Oyster Sauce - 2 tbsp
Sambal Oelek (chilli sauce) - 2 tsp
Fresh garlic, minced - 1 clove
Red or Sweet Onion, minced - 2 tbsp
Soy sauce - 1 tsp
Lime juice - 1-2 limes (lemons in a pinch)
Grapeseed or other flavourless vegetable oil (not olive oil) - 3-4 tbsp
Sugar - 1 tbsp
water - as needed to thin
Basil, chopped - 1-2 tbsp per person (you can substitute mint)

Combine the tomato, cucumber, cilantro and red onion in a mixing bowl.

Combine all the dressing ingredients in a second bowl and whisk or emulsify with a hand blender

Place greens on a serving platter.

Carefully toss the dressing on tomato and cucumber mixture.

Spoon the tossed salad on the green making a bed for the beef.

Slice the cool beef thinly, on the bias.

Arrange the beef a top the salad in a fan like presentation.