• 480g ribeye steak
• 16 cherry tomatoes
• 1 cucumber
• 1 red onion
• 100g French beans, trimmed
• Handful coriander, roughly chopped
• Handful mint, roughly chopped
• Handful Thai basil, roughly chopped

For the dressing

• 2 tbsp Palm sugar
• 2 tbsp fish sauce
• 1 Bird’s eye chilli
• 2 limes, juiced
• 4 tbs peanut butter

First, season the ribeye steak generously and cook the on a griddle for 4- 6 minutes (for medium-rare) and rest for 10 minutes.

While that is resting, parboil the French beans for 2 minutes in boiling water before draining and refreshing with ice-cold water.

To make the dressing, crush the chillies in a pestle and mortar and then add the rest of the dressing ingredients, gently bashing everything it together. Taste the dressing as it may need more fish sauce or lime juice.

To make the salad, quarter the tomatoes, seed and dice the cucumber, finely slice the red onion, slice the beans into 5 cm long sticks and mix it all together. Add half the dressing and toss to coat.

Place the salad on a serving plate and then slice the ribeye up and put this on top of the salad.

Finish by drizzling over the remaining dressing.