Lime beef salad from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (page 50) by Edward Lee

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for Fresno chiles, and beef eye of round for beef sirloin.

  • ellwell on January 11, 2023

    This was a very good salad for a weeknight. I liked the beef cooking method—I used sirloin and it was perfectly tender. The two of us ate the whole thing, so saying that it feeds 4 is a little misleading. Granted, we are not shy eaters—but it would only feed three at most (if you served bread on the side maybe).

  • Rutikazooty on September 20, 2020

    Very delicious salad with lots of flavor. Only issue may be cut of beef. Needs to be more tender cut. This recipe was made with top sirloin.

  • DKennedy on September 20, 2020

    Susan made this as the first course for our socially distanced Rosh Hashana dinner. Really amazing. I will be making this for myself. Dave did not love the amount of dressing, but I thought it was perfect in every way. Really well balanced.

  • Dannausc on June 20, 2019

    Quite good and refreshing

  • Delys77 on July 13, 2015

    Made as directed minus the tomato and thought it was good but not stellar. I'm not sure the broth did much to flavour the beef and I found the dressing too heavy on the lime. Overall the other Flavours were good, but the dish was a little unbalanced.

  • L.Nightshade on September 15, 2013

    I opted to deconstruct the recipe a bit. I marinated the steak in some of the ingredients in the recipe, namely fish sauce, sesame oil, garlic, ginger, chiles, and Mr. NS cooked it in the big egg. I made the salad and dressing as directed, then just plated sliced steak alongside the salad. The dressing spread about the plate a bit, and flavored the steak even more. We both thought this was a killer dish done this way, just delicious. Lee gets complete credit for the salad and dressing, but I loved the marinated, grilled steak with it. With reduced servings, this would also be great for a small plate or an appetizer. It really packs a lot of flavor.

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