By Chef George Mavrothalassitis, Chef/proprietor of Chef Mavro restaurant
1 pound Grass-fed strip loin
3 cloves Garlic, finely sliced
4 sprigs Mint
1 piece Thai chili (sliced paper thin)
1 small Purple onion (sliced paper thin)
2 pieces Lime, juice
2 Tspn Fish sauce
1 head Bib lettuce
1 piece Tomato (sliced)
1 sprig Green onion (sliced lengthwise)
1 sprig Cilantro, leaves only
Sea salt, pepper to taste
Season the strip loin and place on a grill. Mark the meat on both sides and bake in a 350-degree oven to the desired temperature (between rare and medium rare is best). Leave the strip loin to cool on a rack.
Slice the beef into thin strips and marinate with garlic, mint, chili, onion, lime juice, fish sauce.
Season the tomato and the lettuce with mint, chili, lime juice, fish sauce. Place the tomato on the center of the plate, top with the lettuce and the strip loin. Finish with the green onion and the cilantro leaves.