Light leaf salad with beef tenderloin

Ingredients:

Beef salad

• 1 piece (about 450 g) of boneless beef tenderloin, sliced ​​into 2.5 cm thick slices
• 1 pack (140 g) pre-washed fresh herbs and salad mix (about 8 cm)
• 1 fresh mango, sliced
• 1 small ripe avocado, sliced
• 1/2 tbsp. coarsely grated carrots
• 1/2 cup diced red and/or yellow bell pepper
• 1/2 tsp coarse sea salt
• 2 tbsp chopped roasted peanuts (optional)
• Lime wedges

Peanut dressing

• 3 tbsp. l. agave nectar or honey
• 2 tbsp natural peanut butter (creamy or with crushed nuts)
• 2 tablespoons of hot water
• 1 tbsp low-salt soy sauce
• 1 tbsp. l. rice or table vinegar
• 1 tsp. sesame oil

Preparation:

1. Place the beef steaks on the grate of a grill preheated to medium heat with hot coals. Grill, covered, for 11-15 minutes (or 13-16 minutes on a preheated gas grill to medium heat) until medium (145°F) to medium (165°F), turning occasionally.
2. Meanwhile, in a medium bowl, combine all the dressing ingredients until smooth. Arrange the lettuce leaves on a serving platter, then top with the mango, avocado, carrots, and bell pepper.
   
   Slice the steak and season with salt. Arrange the beef on the salad. Drizzle with dressing. Sprinkle with peanuts (optional). Serve immediately, squeezing lime wedges over the salad (optional).