Weeping tiger steaks

Serves 4 Prep 20 mins plus 2 hrs marinating

Cook 10 mins plus resting 4 x 200g sirloin steaks

FOR THE MARINADE

2 limes, juiced 1 tsp golden caster sugar pinch of ground coriander splash of soy sauce

FOR THE DRESSING

2 limes, juiced 1 tbsp fish sauce 2 tsp brown sugar 1-2 green Thai chillies,

finely sliced small bunch coriander stalks, very finely chopped (use leaves below)

FOR THE SALAD

½ cucumber, halved lengthways, deseeded and thinly sliced 2 handfuls cherry

tomatoes, quartered large handful each mint, basil

and coriander, leaves only 1 shallot, sliced into thin rings ½ small white cabbage,

very finely sliced large bunch fine green beans,

very finely sliced

1 To make the marinade, mix all the ingredients until the sugar dissolves, then pour over the steaks. Leave to marinate for no longer than 2 hrs or the meat will turn pappy. Meanwhile, fire up your barbecue coals and wait for them to turn ashen.

2 Mix all the dressing ingredients together. Toss the salad ingredients with half the dressing and set aside. When the coals are ashen, sear the steak for 3- 4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything. PER SERVING 328 kcals, fat 16g, saturates 7g, carbs 11g, sugars 10g, fibre 5g, protein 34g, salt 1.2g