3. Cover with plastic wrap and place in the fridge for two hours to develop the flavours. Turn occasionally.
Salad • 1 cucumber, halved lengthways, thinly sliced diagonally • 1 white onion or 6 shallots very finely sliced • 1 long fresh red chilli halved, deseeded, thinly sliced lengthways • Crisp lettuce, torn. Use iceberg or crunchy cos • 1 medium carrot, peeled and "ribboned" with a vegetable peeler. • 1 bunch fresh mint, leaves picked, large leaves torn • 1 bunch fresh coriander, leaves picked • 1 bunch fresh basil, leaves picked, large leaves torn
1. Arrange as a base on your plates.
2. Grill the steak for 2-3 minutes each side on a high heat to sear well on the outside but leave the centre rare.
3. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
4. Thinly slice the meat and arrange over the top of the salad.