Super Green Thai Beef Salad

Remove steak from fridge 30 minutes before cooking. Dry meat, season with salt and brush with vegetable oil.

Juice limes. Rinse coriander and divide bunch in ½ equally, set aside one ½ and finely chop the other. Finely chop red chillies. Place lime juice, coriander, chilli, fish sauce and sugar in a small bowl and mix to combine.

Heat a frypan over medium-high heat. Add beef and cook, turning once, for 3 minutes on each side for medium-rare, or until cooked to your liking. Remove from pan and allow to rest.

Cut cucumber, snow peas and cabbage into thin strips. Pick mint leaves and remaining coriander leaves from their stems.

Thinly slice beef and toss with ½ the dressing. Place vegetables, mint and coriander in a large bowl and toss with remaining dressing.

Divide salad and beef between plates and sprinkle with crispy shallots to serve.