Spicy pineapple and cucumber beef salad

Ingredients

• 600g porterhouse steak (2-3 steaks), at room temperature

• vegetable oil, to brush

• ½ small, ripe pineapple

• 2 small Lebanese cucumbers

• 1 small red onion

• 1 cup Thai basil leaves

• 1 cup coriander leaves

• 1 cup purple shiso leaves

• ¼ cup roasted peanuts, chopped

• ¼ cup sweet chilli sauce

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 2 limes

• 2 makrut lime leaves, finely shredded

Method

1. Step 1

   Heat a heavy-based frying pan over high heat. Lightly brush the steaks with oil and season generously with salt and pepper. Cook for 3-4 minutes per side for medium, or until cooked to your preference.

2. Step 2

   Transfer the beef to a plate and set aside to rest for at least 5 minutes. This is the secret to a juicy salad—it allows the fibres to relax so the juices don’t run out when sliced.

3. Step 3

   While the beef rests, peel and thinly slice the pineapple, cucumber and onion. Place them in a large mixing bowl, along with the herbs and peanuts.

4. Step 4

   In a small jar or bowl, combine the sweet chilli, soy and fish sauce. Finely grate in the lime zest, squeeze in the juice and stir in the finely shredded lime leaves.

5. Step 5

   Thinly slice the rested beef against the grain. Add the beef and any resting juices to the salad bowl. Pour over the dressing, toss gently to coat, and serve immediately with extra lime wedges for squeezing.

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