1 Servings 5 min Cook
1/2 Tbsp Coconut Oil
7 Oz Beef Steak
1 Dash Salt
1 Dash Pepper
1 Tbsp Fish Sauce
4 Tsp Lime Juice
1 Cup Lemon Grass (Citronella)
1 Pepper Red Peppers
2 Tsp Sesame Oil
1/4 Cucumber (8-1/4") Cucumber
2 Medium (4-1/8" long) Scallions
1 Fruit, without skin and seed Avocados
4 Cherry tomato Cherry Tomatoes
1 Head Lettuce
2 Tbsp Peanuts
Heat the coconut oil in a frying pan over a high heat.
Season the steak all over with salt and pepper.
When the oil has melted and is hot, carefully lay the steak in the pan and fry for about 2 minutes on each side (for medium rare).
When steak is cooked to desired doneness transfer it to a plate and leave to rest for 2 minutes.
While the steak is cooking, make a dressing by mixing together the fish sauce, lime juice, lemongrass, chilli pepper, and sesame oil in a large bowl.
Stir in the cucumber and spring onions, then leave to sit for 2 minutes.
When you are ready to eat, add the avocado, tomatoes, and lettuce to the bowl with the dressing, cucumber, and spring onions, and gently toss the whole lot together.
Pile up your salad on a plate, slice your steak and place on the salad, before finishing with the chopped peanuts.