Thai Beef Salad

This is a salad that very much says summer, and is great for an evening meal. I'd also been dreaming about it since our friend Leona made us some when she was visiting last year. This is an easy version by Bill Granger that can be put together quite easily. As with all steaks, be sure to check in, or you might end up with really charred meat... even after 2 minutes!

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon caster sugar
1 teaspoon sesame oil
2 x 300g rump steaks
1 lemongrass stalk, crushed with the back of a knife and finely sliced
1 green chilli, finely chopped (deseeded first, if you like)
1 clove garlic, finely chopped
1 tablespoon soft brown sugar
4 tablespoons fish sauce
4 tablespoons lime juice
1/2 cabbage, cut into wedges
a handful of mint leaves
a handful of coriander leaves
1/2 cucumber, cut into chunks
1 small red onion, thinly sliced

Mix together the oyster sauce, fish sauce, caster sugar and sesame oil in a large bowl. Add the steaks, turn to coat them well and leave to marinate for 5-10 minutes.

Meanwhile, make the dressing by mixing together the lemongrass, chilli, garlic, brown sugar, fish sauce and lime juice. Arrange the cabbage, mint, coriander, cucumber and red onion on serving plates.

Heat a chargrill pan over high heat. When very hot, add the steaks and sear for 2 minutes on each side. Transfer to a warm plate, cover loosely with foil and leave to rest for 5 minutes.

Finely slice the steaks and drape over the salad. Drizzle with the dressing.

Serves 4.