Fragrant Summer Beef Salad

Quick to assemble and full of flavour, this Summer salad is perfect for a solo lunch. Make sure to get the freshest ingredients possible, and try your best to hunt down fresh kaffir lime leaves - they’re worth the effort.

Ingredients

For the salad:

• 2 handfuls baby spinach leaves

• 1/2 a red onion, very finely sliced into slithers

• 1 red chilli, finely sliced

• 1/2 a cucumber, sliced into thin slithers

• 250g beef fillet

• 2 kaffir lime leaves, very finely sliced

• 1 handful coriander leaves, no stems

• 1 handful mint, leaves only

• Salt & pepper to taste

For the dressing:

• 1 lime, juiced

• 1 tsp light brown sugar

• 1 tsp toasted sesame oil

• 1 tsp fish sauce

• 1 garlic clove, minced

• 1/2 tsp freshly grated ginger

Method

Season both sides of the fillet with salt and pepper and set aside.

Place a cast iron griddle pan on the stove on high heat and let the temperature rise, until it starts to slightly smoke (or when you can feel the heat hovering your hand 5-10cm above). Once it’s hot enough, lower the steak on to the griddle. Fry it for 2 minutes on each side, then remove from heat and let rest on a plate.

In a small bowl, mix together all the ingredients for the dressing until thoroughly combined. Set aside.

In a large bowl, place spinach leaves, cucumber, chilli, red onion, kaffir lime leaves, coriander and mint. Toss to combine.

Thinly slice the cooled steak (roughly 1cm thickness) cross-ways, then add to salad. Drizzle the dressing into the salad, then toss again to combine thoroughly, and serve straight away.