Category: Main Dish
Time: 1 hour; 45 minutes for marinade; 6 minutes cook time; 10 minutes prep
-3 tbsp Braggs
-1 tbsp fresh lime juice
-1 tbsp chili paste with garlic (Lan Chi is recommended)
-2 (12-oz) filet mignons
-Freshly ground black pepper
Whisk Braggs, lime juice, and chili paste together in a small baking dish. Add steaks, turn to coat, cover, and let marinate for 30 minutes in fridge. Remove from fridge 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 each side or until slightly charred and cooked to your desire. Remove from the grill, let rest 5 minutes, and slice into ¼-inch thick slices.
-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 ¼-inch thick slices
-2 carrots, julienned
-5 radishes, thinly slices
-8 each yellow and red cherry tomatoes, halved
-Sea salt and ground black pepper
*While steak is resting, combine all salad ingredients in bowl. Toss with half of the dressing and season with sea salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
-1/4 cup fresh lime juice
-1 tbsp Braggs
-1 tbsp rice vinegar
-1 tbsp finely diced shallot
-1 tbsp finely grated fresh ginger
-Sea salt and freshly ground pepper
*Whisk ingredients together in a small bowl then season with sea salt and pepper, to taste. Let sit 10 minutes before using.