Step 1

Place scotch fillet on a plate and leave to rest. Pound the garlic, lemongrass, chilli, coriander root and chopped coriander stems in a mortar and pestle until it forms a paste. Stir oil into paste. Spread paste over beef and leave to marinate, while you prepare the salad ingredients.

Step 2

Chargrill beef on a barbecue hot plate or chargrill pan for 3 minutes per side. Rest and slice. Cut kernels off corn cob.

Step 3

Place wombok, corn kernels and kale in a large bowl. Mix the fish sauce, lemon juice and brown sugar together. Drizzle half the sauce over the salad and toss to combine. Pour the remaining sauce over rested sliced beef.

Step 4

Top salad with beef, shallots, peanuts, coriander leaves and lemon wedges.