Thai Beef Salad

This is a great healthy but filling dish. I could see making it again in summer for a light dinner. The balance of the tenderness of the steak with the crunch of the cabbage and broccoli slaw. It also had a great contrast of savory and sweet because of the oranges. Will definitely be making this one again!

Ingredients:
1/2 cup fresh basil leaves
2 Tbsp. lime juice
1 1/2 tsp. low sodium soy sauce
1 1/2 tsp. Thai fish sauce
1 1/2 tsp. honey
1 tsp. lime zest
1 garlic clove, peeled
1/2 small serrano chile, seeds and ribs removed
1 tsp. olive oil
2 (4-6 ounce) beef tenderloin steaks, trimmed of excess fat
1/2 tsp. black pepper
1/2 tsp. salt
1 cup shredded napa cabbage
1/4 english cucumber, halved lengthwise, seeds removed, and cut into half moons
1/4 cup thinly sliced green onions
1/2 (12 ounce) package broccoli coleslaw
1 (4 ounce) can mandarin oranges in light syrup, drained

Directions:
1. Combine the basil leaves, lime juice, soy sauce, fish sauce, honey, lime zest, garlic, and serrano in a food processor and process until smooth.

2. Heat oil in a large skillet over medium-high heat. Season steaks on all sides with salt and pepper. Add steaks to pan and cook on 4 minutes on each side to get a nice sear. Finish steaks in a preheated 350 oven until steaks are cooked to desired doneness. Remove steak from oven and let rest for 5 minutes. Thinly slice steaks.

3. Combine cabbage, cucumber, green onion, broccoli slaw, and oranges in a large bowl. Toss in dressing made in step 1. Arrange some slaw onto a plate and top with thinly sliced steaks. Serve while steak is still warm.