Thai beef salad recipe

225-250g (71/2 NJoz) Finest rump steak oil, for brushing For the salad ½ head Chinese leaf, finely sliced 3 spring onions, thinly sliced 1 carrot, thinly sliced 6 radishes, thinly sliced 2tbsp freshly chopped coriander For the dressing 4tbsp sweet chilli sauce zest and juice of a lime 1tbsp light soy sauce For the garnish 25g (1oz) roasted peanuts, shelled and skinned handful fresh mint leaves

Brush the steak evenly with oil and season to taste. Heat a griddle pan until smoking, then add the steak and cook for 3-6mins each side, or until it has been cooked to your liking. Transfer to a plate and allow to rest for 5 minutes. Meanwhile, place all the salad ingredients in a bowl. Whisk together all the dressing ingredients in a small bowl, then pour half of it over the salad and mix well. Using a sharp knife, cut the cooked steak into thin slices and arrange on top of the salad. Pour over the remaining dressing, scatter over the peanuts and fresh mint leaves, and serve immediately.

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