Method: 

First, prepare the steak. Take out of the fridge half hour before cooking. Season well with salt and a good drizzle of vegetable oil.

In a very hot frying pan or on the bbq, seal meat on all sides, turning frequently for 6-7 minutes on each side, depending on the thickness of the steak. Aim for medium rare to medium. Set aside on a cooling rack and cover lightly with alfoil. Allow to rest for at least 15 minutes, before slicing into thin slices and marinating in a little nam jim sauce.

To make the dressing, add all ingredients into a jar, close, and shake.

In a large bowl add mesculin leaves, cucumber, red onion, bean sprouts, herbs (reserve a small amount for garnish), lightly toss. Add some of the dressing and toss again.
On a large platter, place one third of the salad leaves on the platter, scatter some sliced steak, drizzle with more dressing, then another layer of salad, repeating until salad and steak is used up.

If using peanuts, scatter on top and finish with a garnish of the reserved herbs and lime and lemon wedges. Serve immediately.

Chef’s note

Replace beef with pork tenderloin, chicken breast or tofu.