Step 1

Heat a non-stick frying pan over a medium-high heat. Cook the steak for 4-5 minutes on each side for medium. Transfer to a plate and set aside to rest.

Step 2

Meanwhile, cook the beans in a saucepan of boiling water or 3-4 minutes or until just tender. Drain and rinse under cold running water.

Step 3

Combine the beans, cherry and grape tomatoes, sprouts, coriander, mint and shallots in a large bowl. Whisk together the dressing ingredients.

Step 4

Thinly slice the beef and toss through the salad with the dressing. Serve immediately scattered with the nuts and lime wedges.