A bright and sharp salad, balancing the fresh and rich flavours nicely.

In a jar place the following ingredients: the juice of 1 lime, 1tbs granulated palm sugar (or substitute brown sugar), 1tbs fish sauce, 2 tsp sesame oil, 2 tsp soy sauce, 1tbs grated fresh ginger, 1 garlic clove, crushed, 1tbs finely chopped kaffir lime leaf and 2tbs finely chopped red chilli. Close the lid tightly and shake vigorously.

On a hot griddle pan sear a 350-400g rib eye steak (seasoned with sea salt), 2 minutes on each side (or till desired doneness). Remove to a large plate, cover with foil, and let rest 5-10 minutes.

Meanwhile quarter 100g cherry tomatoes, cut a half cucumber into batons, very thinly slice a small red onion or large shallot, remove the stems of a small bunch of fresh mint (or mix in with coriander and/or Thai basil). Toss with half the dressing and distribute between two plates. 

Thinly slice the steak across the grain and place on top of the vegetables. Drizzle the meat with a bit more of the sauce and top with a small handful of watercress.

Sprinkle with chopped roasted peanuts.

Serves 2.