A perfect summer dish.

In a large shallow platter scatter 150g cherry tomatoes (red and yellow) cut in half, 1 small cucumber, cut into wedges, and 1 shallot, peeled and sliced thinly.

Heat a grill pan till nice and hot, and place a 250g fillet steak (seasoned with salt and pepper) in the hot pan. Sear on both sides for 2 minutes, turn down the heat to medium-high 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 and place on top of the salad vegetables. Drizzle with the sauce, and garnish with whole mint leaves, Thai basil leaves, roasted, chopped peanuts, and 2 spring onions, finely sliced.

Serves two as a starter.