Ingredients

• 2 x 250g beef scotch fillet steaks
• 2 teaspoons vegetable oil
• 1 Lebanese cucumber, halved lengthways, sliced
• 200g cherry tomatoes, halved
• 1 French shallot, peeled, thinly sliced
• 2 green shallots, thinly diagonally sliced
• 1/2 cup fresh mint leaves

Chilli and lime dressing

• 1 tablespoons long-grain rice
• 60ml (1/4 cup) fish sauce
• Juice of 1 lime
• 2 tablespoons chopped fresh coriander leaves and stems
• 2 teaspoons shaved palm sugar or brown sugar
• 1 teaspoon dried chilli flakes

Method

• Step 1 For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind to a fine powder. Transfer to a bowl. Add the fish sauce, lime juice, coriander, sugar and chilli. Whisk until the sugar dissolves. Set aside.
• Step 2 Preheat a barbecue grill plate or chargrill pan on high. Season the steaks well and drizzle with a little oil. Cook the steaks for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest. Cut the steaks into 2cm-thick slices.
• Step 3 Meanwhile, place the cucumber, tomato, shallot, green shallot and mint in a large bowl. Add the dressing. Toss to combine.
• Step 4 Arrange the steak and salad on a platter. Drizzle with any dressing left in the bowl.