Step 1

Step 1.If you’ve got the time, generously season your steak with salt and leave in the fridge, uncovered, overnight or for a at least an hour. Otherwise, season the steak with salt just before cooking.

Step 2

Step 2.Drizzle the steak with oil and cook in a frying pan or on a grill plate for 3-4 minutes each side (medium) or until cooked to your liking. Remove the steak from the heat and rest for 10 minutes before cutting into thin slices.

Step 3

Step 3.For the dressing, whisk together fish sauce, lime juice and sugar. Use a mortar and pestle to pound the red chilli into a rough paste. Alternatively, finely chopped the red chilli. Add chilli to the dressing and set aside until ready to serve.

Step 4

Step 4.Place the sliced steak, tomatoes, onion and cucumber in a large bowl. Add 3-4 tablespoons of dressing and mix. Then add the coriander, spring onion and mint. Toss to combine. Add chilli flakes to taste (optional).

Step 5

Notes: – You’ll have some leftover dressing. It keeps great in the fridge for 2-3 days. Leftover dressing can be used to make Thai Glass Noodle Salad