Steps
- Pound ½ teaspoon of finely minced seeded Thai chili, ¼ teaspoon of finely minced garlic, 1 tablespoon of finely chopped cilantro stems, and 1 small pinch of kosher salt into a paste.
- Stir in 2¼ teaspoons of sugar, 2 tablespoons of fish sauce, 3 tablespoons of lime juice, and 1 tablespoon of grapeseed oil.
- Heat a skillet over high heat. Rub 200g of sirloin steak, about ¾in / 2cm thick, with ½ tablespoon of vegetable oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
- Sear for about 2-3 minutes per side, continuing until the center reaches 145°F / 63°C. Rest loosely covered with foil for 10 minutes, then slice thinly against the grain.
- Toss 2 heaped cups of mixed lettuce leaves with a little dressing. Separately toss the steak, 10 halved cherry tomatoes, ¼ small very thinly sliced red onion, and ½ cucumber, halved lengthwise and sliced.
- Add ¼ cup of lightly packed cilantro leaves, ¼ cup of lightly packed mint leaves, and most of the remaining dressing. Pile onto the lettuce, drizzle with the rest, and sprinkle with finely chopped roasted unsalted peanuts.