Yam Nua Grilled Steak Salad with Lime and Chilli

What you need

• 400 g (14 oz) sirloin or rump steak, about 2 cm (3/4 in) thick
• 1 tsp light soy sauce
• 3 tbsp fish sauce, divided
• 4 tsp palm sugar, or white sugar, divided
• 1 pinch ground white pepper
• 1 tsp neutral oil
• 1 clove garlic
• 3 Thai bird's eye chillies, or to taste
• 4 tbsp lime juice
• 2 shallots
• 150 g (1 cup) cherry tomatoes
• 1 small cucumber
• 2 stalks Chinese celery, or 1 stalk regular celery
• 2 spring onions
• 1 handful mint leaves
• 1 handful coriander, leaves and tender stems

Method

Restated from the original video

1. 1

   Rub the steak with the soy sauce, 1 tsp of the fish sauce, 1 tsp of the sugar and the white pepper. Leave it for 20-30 min.

2. 2

   For the dressing, pound or mince the garlic and chillies to a rough paste and stir in the lime juice with the rest of the fish sauce and sugar until the sugar dissolves. Taste: it should be sour, salty and hot, with a little sweetness behind.

3. 3

   Slice the shallots into thin half-moons and halve the tomatoes.

4. 4

   Halve the cucumber lengthways, scrape out the seeds and cut it into thin slices.

5. 5

   Cut the celery into short thin slivers and slice the spring onions on the diagonal.

6. 6

   Heat a heavy frying pan or grill pan over high heat until smoking, then brush it with the oil.

7. 7

   Sear the steak 2-3 min on each side to reach medium-rare, or longer if preferred.

8. 8

   Rest the steak on a board for 10 min.

9. 9

   Slice the steak thinly across the grain and tip it into a large bowl with any juices from the board.

10. 10

    Add the shallots, tomatoes, cucumber, celery and spring onions, pour over most of the dressing and toss gently.

11. 11

    Fold in the mint and coriander, taste and add more dressing if needed.

12. 12

    Pile onto a plate and serve straight away.

Imported from cookeatworld.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.