Step 1

Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat.

Step 2

Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

Step 3

In a bowl, whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.