The finished recipe. Thai Steak Salad with Lime and ChilliIngredients 1 to 6. 170 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 5 g Rapeseed oil (Rubbed on the meat, not poured in the pan.). 120 g Cucumber. 100 g Cherry tomatoes. 30 g Red onion. 80 g Little gem lettuceIngredients 7 to 12. 2 tsp, about 10 g Fish sauce. 1 tsp, about 4 g Sugar. Juice of a lime Lime juice. One red chilli, sliced Fresh red chilli. A handful Fresh mint. A handful Fresh corianderStep 1. Rub the steak with the oil and a little salt. Sear it in a very hot dry pan for two minutes a side, then rest it for five minutes.Step 2. Stir the fish sauce, lime, sugar and chilli together until the sugar dissolves.Step 3. Cut the cucumber into half moons, halve the tomatoes and slice the onion thinly.Step 4. Slice the steak thinly across the grain, toss it with the vegetables, the dressing and any juices from the board, and pile it over the leaves with the herbs.
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