Servings: Serves 8–10
To cook beef: Sprinkle beef with salt and pepper; let stand at room temperature for 30 minutes. Preheat oven to 400°. Heat olive oil in an ovenproof skillet over high heat. Add beef and sear, turning occasionally, until evenly browned, about 6 minutes. Place skillet with beef in oven and roast until medium-rare (about 15 minutes), which registers 135° on an instant-read thermometer. Set aside.
To make lentils: Warm the sesame oil in a large saucepan over medium heat. Add onions, garlic, chile, ginger, lemongrass, lime leaf (if using). Sauté 2 to 3 minutes. Stir in lentils and 1/2 teaspoon salt. Add 4 cups water and bring to a boil. Reduce heat and simmer until lentils are tender, 20 to 25 minutes. Drain liquid and discard chile, lemongrass, lime leaf. In a large bowl, combine lentils and soy sauce; season with salt and pepper. Cover and set aside.
To make relish: Combine vinegar, granulated sugar, coriander, mustard seeds in a small saucepan. Bring to a boil; reduce heat and simmer until reduced to a thin syrup, 5 to 6 minutes. Let cool. In a bowl, combine onion, celery, cucumber, radishes, mint, basil with enough syrup (about 3 tablespoons) to coat vegetables.
To make dressing: Combine shallot, lime zest, lime juice in a bowl; let stand 20 minutes. Stir in brown sugar, minced chile, ginger, fish sauce, soy sauce and 2 tablespoons water.
To serve: Spoon lentils onto a platter. In a large bowl, toss greens with 3 tablespoons of the dressing; arrange over the lentils. Slice beef; arrange over the greens. Spoon relish over the beef. Drizzle with remaining dressing.
From the Summer 2006 issue of O, The Oprah Magazine
We Hear You!