Ingredients
300 g sirloin beef steak, fat removed
vegetable oil, for greasing
100 g bag baby spinach leaves
2 ripe but firm papayas, peeled, deseeded and sliced
1 small bunch coriander, leaves picked
1 small bunch mint, leaves picked
½ large cucumber, sliced
4 spring onions, thinly sliced
1 red chilli, thinly sliced
3 tbsp crispy onions
For the dressing
2 tbsp tamarind purée
1 tsp grated garlic
juice 2 limes
3 tbsp soft brown sugar
1 ½ tbsp fish sauce
1 large pinch chilli flakes
Method
- Season the steak well. Heat a lightly oiled chargrill or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
- Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.
