CRISPY THAI BEEF SALAD WITH YIM YAM PEANUT DRESSING

SERVES 4 PREP 20 MINS COOK 10 MINS

3 × 3cm-thick 3cm thick scotch fillet, fillet rump or sirloin steaks (about 700g) 1 tbsp peanut oil ½ wombok, finely shredded 3 Lebanese cucumbers, thinly sliced diagonally 400g mixed cherry tomatoes, halved 2 cups mixed herbs (such as mint, coriander, Thai basil leaves), chopped ½ red onion, thinly sliced 100g bought crispy-fried noodles

YIM YAM PEANUT DRESSING

½ cup unsalted roasted peanuts, peanuts finely chopped 2 tbsp white sugar 2 tbsp lemon juice 1 ½ tbsp fish sauce 2 tsp dried chilli flakes

1 YIM YAM PEANUT

DRESSING Place all ingredients in a bowl and stir until well combined.

Preheat a barbecue grill or chargrill pan on medium-high heat. Drizzle beef with oil. Season well on one side. Place seasoned-side down on grill and leave without turning or touching for 6 mins, or until meat changes colour at least halfway up the side. side Season steak about a minute before you reach the turnover point. Flip and barbecue for a further 2 mins on medium or until cooked to your liking. Transfer to a plate for 5 mins to rest. Thinly slice.

Place wombok, cucumber, tomatoes, herbs and onion in a bowl and toss until well combined.

Add beef and dressing and toss to combine. Place half the salad on a serving platter and sprinkle with half the noodles, then repeat layering so noodles remain crunchy.