2 x sirloin steaks, about 170g each
200g cherry tomatoes, quartered
1 cucumber, deseeded and cut into chunks
1 red onion, finely sliced
1 red chilli, chopped
60g roasted peanuts, roughly chopped
Small bunch of mint
Small bunch of coriander
Small bunch of Thai basil
2 Kaffir lime leaves, finely shredded
For the marinade
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp caster sugar
1 tsp sesame oil
For the dressing
4 limes, juiced
1 tbsp palm sugar
2 tbsp fish sauce
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp root ginger, grated
2 garlic cloves, grated
1 lemongrass stalk, white part only, crushed with the back of a knife and finely chopped
1 Mix all the ingredients for the marinade, pour over the steaks and leave for at least 10 minutes.
2 Preheat the oven on Full Grill, 2500C, for 8-10 minutes.
3 Put the steaks on the grill tray and grill for 3 minutes on each side.
4 Once the steaks are out of the oven, cover them with foil and let them rest for another 5 minutes.
5 Mix all the ingredients for the salad with the dressing and arrange on a platter. Thinly slice the rested steak across the grain and add to the salad. Drizzle with remaining juices and gently toss to combine.
For more ideas, advice and cookery courses, click here