Ingredients – serves 4
480g ribeye steak
16 cherry tomatoes
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.