THAI BEEF SALAD

Ready in 20 mins Serves 6

4-6 thick-cut frying steaks, such as sirloin or rump (about 150-200g per person)

Salt and ground black pepper, to taste

1 Tbsp neutral oil

1 telegraph cucumber, cut into small batons ½ small red onion, very finely sliced

4 spring onions, thinly sliced

24 cherry tomatoes, halved

40 mint leaves, torn

4 Tbsp torn or coarsely chopped coriander, basil or Vietnamese mint leaves

½ cup roasted peanuts (optional) Sweet chilli dressing

½ cup sweet chilli sauce

1 Tbsp fish sauce

Zest of 2 limes or lemons, finely grated ¼ cup lime or lemon juice Ground black pepper, to taste

To make the dressing, shake together all ingredients in a small jar. Season steaks with salt and pepper and rub with a little oil. Cook in a hot frying pan or on a hot grill for 2-3 minutes on each side or until they are done to your liking. Rest steak for at least 5 minutes before angle slicing thinly across the grain. Place the sliced meat and any cooking juices in a mixing bowl with the dressing and toss to combine. Just before serving, add the vegetables, herbs and peanuts, if using, and toss to combine.

YVONNE’S PICKS ...

Here’s a perfect example of why the “red meat, red wine” rule should take a running jump.

By far, the best wine to unload layers of extra lusciousness and interest to these Thai-tastic flavours is the Askerne Hawke’s Bay gewurztraminer 2015 ($22.90).

Its lychee, ginger and musky, citrus-soaked complexity lifts tender beef, chilli, coriander and salty fish sauce to stratospheric levels. askerne.co.nz