-
1
Make a marinara using the juice of 1 lime, half of the sweet chilli sauce, half of the fish sauce, a bit of the coriander, 1 tsp of the ginger, half of the soy sauce, 1 tsp of sesame oil and some salt and pepper. Marinate the beef in it, in the fridge, for 2 hours. Don't cut the beef yet, marinate the whole steak and turn it around every 30 minutes.
-
2
Prepare the greens (green onions, cucumber, cherry tomatoes, coriander, chillies) cutting them in long slices. Half the tomatoes
-
3
Take the beef out of the marinara and leave it in room temperature for 10 min.
-
4
Dry the beef nicely. Squeeze it a little bit to retrieve the extra liquid so the beef doesn't boil.
-
5
Prepare a pan with some oil (canola, sunflower seed) and heat it up until it smokes.
-
6
Grill the meat in the pan to medium-rare. The outside should be nicely seared and the inside dark pink and juicy.
-
7
Let the meat rest for 5 minutes on a wooden board
-
8
With a very sharp knife (you don't want to lose any of the nice juices in the meat), slice the steak finely (about 3 to 4 mm thick)
-
9
Place the meat over the salad
-
10
Now make a dressing with the remaining of the lime, sweet chilli sauce, fish sauce, ginger, soy sauce, sesame oil and salt and pepper. Mix the dressing nicely
-
11
When you're ready to eat, just pour the dressing on top of the salad and enjoy!
