Thai Beef Salad

I’ve been working on this salad for awhile and am now satisfied that it tastes just like a great version I used to get at a Thai restaurant in Crows Nest many years ago.
(serves 4).

Ingredients:

• 650g of Grass Fed Rump or New York steak
• Olive oil for brushing
• 3 cups salad greens
• 2 tomatoes, cut into 8ths
• 1/2 telegraph cucumber, sliced
• 2 red onions, sliced
• 2 larged chillies, shredded
• 2/3 cup basil
• 2/3 cup coriander
• 2/3 cup mint
  Dressing
• 1 tsp soy sauce
• 2 tbsps fish sauce
• Juice of two limes
• 2 tbsps brown sugar

Method:

• Preheat BBQ or frying pan and brush steak with olive oil. Cook steak for a few minutes each side (this dish is best served medium rare) and allow to rest for 5 minutes.
• Toss the salad greens, tomatoes, cucumber, onions, chilli, basil, coriander and mint together in a bowl.
• Combine soy sauce, fish sauce, lime juice and sugar.
• Slice the beef into thin strips and place on the salad. Pour dressing over the top.