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1 x 250g (9 oz) rib eye steak (rump, flank or sirloin are also fine to use)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 cucumber, halved, deseeded, cut into chunks
½ brown onion, finely sliced
1 long red chilli, finely sliced
½ cup mint leaves
¼ finely sliced spring onion
Marinade
2 tbsp Thai fish sauce
1 tsp finely shaved palm sugar
½ tsp ground black pepper
Dressing
3 tbsp Thai fish sauce
2 tbsp finely shaved palm sugar
2 tbsp lime juice
2 tsp Thai chilli powder, or to taste
Combine the marinade ingredients in a large bowl. Add the steaks and set aside to marinate for 10 minutes.
Meanwhile, to make the dressing, whisk together the fish sauce, sugar, lime juice and chilli powder until the sugar has dissolved. Set aside for later.
Heat the oil in a frying pan on high heat. Cook the steaks for 8 minutes in total (for medium), flipping often, or until cooked to your liking. Remove steaks from the heat onto a clean plate. Rest for 10 minutes before thinly slicing.
In a large mixing bowl add the sliced beef, tomato, cucumber, tomato, onion, chilli, mint and spring onion. Add three-quarters of the dressing then give everything a good toss. Taste and add more dressing if needed. Serve immediately.
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