Thai Steak Salad

For the steak

• 7 oz eye fillet, seasoned (salt, pepper)
• 1–2 tbsp oil
• 2 garlic cloves
• rosemary
• 1 tbsp 1 carrot, julienned butter

For the salad

• 1 cup purple cabbage, shredded
• 1 carrot, julienned
• 1 medium cucumber, finely chopped
• 1 cup coriander, roughly chopped
• 1/2 cup mint, roughly chopped
• 1 spring onion, finely chopped
• 1 tbsp sesame seeds

For the dressing

• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1/2 red chilli, finely chopped
• 1-2 limes

Steak

1. Leave at room temperature for at least 1 hour, pat it dry and season it generously with salt and pepper.
2. Sear in a hot pan with oil of your choice for 2-4 minutes per side, basting with butter, garlic and rosemary.
3. Rest and set aside for 8-10 minutes.

Salad AND DRESSING

1. Cut and prep the salad ingredients and place it in a bowl.
2. Mix all the ingredients for the dressing.

Assembly

1. Slice up the steak and add it to the salad.
2. Pour the dressing over the salad and toss together to combine.
3. Sprinkle some sesame seeds on top and enjoy.