Grilled spicy filet mignon salad with ginger-lime dressing

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon chili paste with garlic
• 1 tablespoon peanut oil
• 2 filet mignons
• Freshly ground pepper
• 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 1/4-inch thick slices
• 2 carrots, julienned
• 5 radishes, thinly sliced
• 8 each yellow and red cherry tomatoes, halved
• Ginger Lime Dressing, recipe follows
• Salt and ground black pepper
• 1/4 cup fresh lime juice
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon finely diced shallot
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons sugar
• 2 tablespoons peanut oil

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Preparation

• Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 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 per side or until slightly charred and cooked to medium-rare doneness.
• Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices. While steak is resting, combine all salad ingredients in a large bowl.
• Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
• Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.