Fruit

with pepper mixture. Place tenderloin on a rack coated with cooking spray;
place rack on a broiler pan. Insert meat thermometer into thickest portion
of meat. Bake at 375* for 50 minutes or until thermometer registers 140*
(rare). Place tenderloin on serving platter; cover and let stand 10
minutes. Cut into thin slices. Yield: 10 servings.
Sandy Kapoor, In Health
From: the recipe collection of Fred Towner
MMMMM
Yum Num Tok--Thai beef salad
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I ate out at a Thai restaurant the other day, and tried their version of.
Here's my best guess at what was in it:
Sirloin steak, grilled and sliced about 1/4" thick
Chopped red onions (you can saute these if you don't like raw onions)
Cilantro, chopped
Scallions, chopped
Hot oil
2 or so dried hot peppers, crushed
2 T. lime juice
Grill the steak. Let cool; slice.
Chop onions and saute if desired. Let cool. Add to steak.
Chop cilantro, scallions.
Crush hot peppers; add to hot oil. Add lime juice.
Mix everything together and serve over a bed of lettuce.
The Thai style beef and onion salad I had at another restaurant had crushed
nuts (probably peanuts) sprinkled on top, but I think slivered almonds,
lightly toasted, would be just as good.
From Mara
Grilled Steak with Provencial Herbs
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4 - Natural Gourmet Steaks
1 tbsp Olive oil
2 Garlic cloves, minced
2 tsp minced fresh rosemary or 1 tsp dried, crumbled
2 tsp minced fresh thyme or 1 tsp dried, crumbled
2 tsp minced fresh basil or 1 tsp dried, crumbled
Fresh ground pepper
Place steaks in shallow dish. Rub both sides with oil, garlic and
herbs. Add pepper. Let stand 1 hour.
Prepare barbeque (high heat) or preheat broiler. Cook steaks 2 inches
from heat source to desired doneness, 4 minutes per side for rare.
http://www.paleofood.com/beef.htm (11 of 15) [5/17/2004 5:14:43 PM]