Thai Grilled Beef Salad

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Four 4-ounce beef tenderloin steaks

1 tablespoon canola oil

Salt and freshly ground pepper

1/4 cup water

2 tablespoons sugar

1 garlic clove, minced

3 tablespoons Asian fish sauce

3 tablespoons fresh lime juice, plus wedges, for serving

1 teaspoon sambal oelek or Chinese chile-garlic sauce

1 seedless cucumber—peeled, halved and thinly sliced

1/4 small red onion, thinly sliced

1 cup mung bean sprouts

1/2 cup shredded mint leaves

2 tablespoons salted dry-roasted peanuts, chopped

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