Ingredients

1	red chilli
2	garlic cloves
	corriander roots
1 tsp	oil
1/2 tsp	black pepper
1 tbsp	lime juice
2 tbsp	fish sauce
400+ g	rump or sirloin steak
1	punnet cherry tomatoes
2	lebanese cucumbers
1/4	chinese cabbage
4	spring onions
	corriander leaves
	thai basil leaves
2 tbsp	fish sauce
2 tbsp	lime juice
1 tbsp	soy sauce
2 tbsp	brown sugar

Equipment

• bbq or grill

Method

1. finely chop chilli, garlic and corriander roots and combine with oil, black pepper, lime juice and fish sauce to make marinade
2. pour over steak, cover and refridgerate overnight (minimum of 1 hour)
3. cook steak on high heat 4 minutes each side then set aside and cover
4. chop tomatoes, cucumber and cabbage in a bowl
5. finely slice spring onions - cook lightly in a pan and add to bowl
6. slice beef and add to bowl
7. cut fresh herbs roughly and sprinkle over beef
8. combine fish sauce, lime juice, soy sauce and brown sugar and stir until sugar disolves
9. pour over salad
10. eat immediatly

Notes

once dressing is added the salad will start to get soggy so only add just before serving

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