A great option for a hot summer’s day – and fully of zingy flavours.

Take a large, shallow platter and scatter the following vegetables: 200g cherry tomatoes (red and yellow) cut in half, 50g baby mustard greens (watercress or rocket are a good substitute), 1 small cucumber, peeled and sliced, 1 shallot, peeled and sliced thinly, and small sprinkling of radish (or other) sprouts.

Heat a grill pan till nice and hot, and place a 350g steak (seasoned with salt and pepper) in the hot pan. Sear on both sides for 2 minutes, turn down the heat to medium, and continue cooking till desired doneness (I prefer medium rare for this recipe). Remove from heat and set aside on a board to rest.

Meanwhile, in a medium bowl mix together the juice of 1 lime, 1tbs fish sauce, 2 tsp soy sauce, 2 tsp sesame oil, 1 tsp palm sugar (or use brown sugar), 2 kaffir lime leaves, finely chopped and 1 red chilli, seeded and finely chopped. 

Slice up the steak into thin strips, add to the sauce and stir well. Remove the pieces of steak and place on top of the salad vegetables. Drizzle any remaining sauce overtop.

Sprinkle with whole mint leaves, whole thai basil leaves, roasted peanuts, chopped, and 2 spring onions, finely sliced. 

Serves two.