Thai Beef Salad

Method

1. 1

   Mix the dressing

   Stir the lime juice, fish sauce, sugar and chilli in a small bowl for 1 minute, until the sugar dissolves.

2. 2

   Season the steak

   Pat the steak dry, then rub it with the oil and a pinch of salt. Leave at room temperature for 10 minutes.

3. 3

   Sear the steak

   Heat a heavy frying pan over high heat for 2 minutes, until very hot. Sear the steak for 3 to 4 minutes per side, until deeply browned and cooked to your preferred doneness, checking with a thermometer if needed.

4. 4

   Rest the steak

   Transfer the steak to a plate and rest for 5 minutes.

5. 5

   Dress the vegetables

   Toss the onion, tomatoes and cucumber with half the dressing in a large bowl for 1 minute, until lightly coated.

6. 6

   Slice the beef

   Slice the steak thinly across the grain for 1 minute, until you can see short muscle fibres in each slice.

7. 7

   Toss the salad

   Add the beef, mint and coriander to the bowl. Pour over the remaining dressing and toss for 1 minute, until everything is glossy and evenly coated.

8. 8

   Finish and serve

   Scatter with peanuts and serve straight away.

Tips

• Pat the steak thoroughly dry so it browns rather than steams.
• Taste the dressing before adding it to the salad; it should taste punchy against the vegetables and beef.
• Look for the direction of the muscle fibres, then slice across them for more tender bites.

Swaps

• Use rump steak in place of sirloin.
• Swap the mint for Thai basil.
• Use toasted cashews instead of peanuts.

Storing

Refrigerate leftovers in an airtight container for up to 1 day; the vegetables will soften, so bring to room temperature before serving.