½ kg beef entrecote or faux filet.
1 x 200g pack cherry tomatoes, halved
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chilies, halved, deseeded, thinly sliced lengthways
1 cup fresh mint leaves picked
1 cup fresh coriander leaves picked
10 fresh Thai basil leaves picked or plain basil
1/3 cup toasted peanuts, coarsely chopped
1 1/2 tablespoons fresh lime juice
1 tablespoon finely chopped dark palm sugar or brown sugar
1 tablespoon fish sauce
2 teaspoons sesame oil
1 teaspoon soy sauce
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed
Way of doing
Whisk together lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.
Place the steak in a glass or ceramic dish.
Drizzle with half the dressing.
Cover with plastic wrap and place in the fridge.
turning occasionally for 1/2 hour to develop the flavors.
Preheat a barbecue grill or chargrill pan on high.
Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking.
Transfer to a plate.
Cover with foil and set aside for 10 minutes to rest.
Place the tomato, cucumber, onion, chili, mint, coriander, basil, and peanuts in a large bowl.
Thinly slice steak across the grain and add to the salad.
Drizzle with remaining dressing and gently toss to combine.