Dressing

• 1/2 tsp birds eye or Thai Chilli, deseeded and finely minced
• 1/4 tsp finely minced garlic (1/2 small clove)
• 1 tbsp finely chopped cilantro/coriander stems
• 2 1/4 tsp white sugar
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp grapeseed oil (or canola or vegetable oil)
• 1 small pinch cooking/kosher salt

Salad

• 7 – 8 oz / 200 – 250 g good quality beef steak – sirloin, at room temperature
• 1 tbsp oil (vegetable, peanut or canola oil)
• 1/4 tsp each salt and pepper
• 2 heaped cups mixed lettuce leaves
• 10 cherry tomatoes, halved
• 1/4 small red onion, very finely sliced
• 1/2 cucumber (optional deseed), cut horizontally then cut into slices
• 1/4 cup cilantro/coriander leaves, lightly packed
• 1/4 cup mint leaves, lightly packed

Garnish

• 1/4 cup finely chopped peanuts, roasted, unsalted
• Extra cilantro/coriander and mint leaves