From today's Observer ...
2 small sirloin steaks
a bird's eye chilli
a lime
a good pinch of sugar
2 tbsp vietnamese or thai fish sauce
1.5 tbsp sweet chilli sauce
4 large lime leaves
large handful coriander leaves
large handful of mint leaves
5cm length of cucumber
a medium carrot
a bunch of watercress
2 large or 8 cherry tomatoes
season steaks with black pepper and a little oil and set them aside while you heat a grill or griddle pan. Halve the chilli and discard the seeds. Shred finely and put in mixing bowl with lime juice, sugar, fish sauce and sweet chilli sauce. Mix thoroughly.
Remove stem and central vein from lime leaves then rolld up and chop very finely. Put in serving dish. Roughly chop coriander leaves and mint, thought if they are small you can leave them. Cut cucumber and carrot into matchsticks. Add to lime leaves with chopped herbs.
Wash watercress and remove tough stems. Slice toms thinly. Add to rest of salad.
Grill steaks briefly salting them as they cook. Should be nicely singed on outside and deep rosy pink within. Slice into finger thick strips then toss with the salad and dressing. Serve straight away while steak is still hot.