If the weather is good, try cooking this on the barbecue rather than indoors to give it that lovely smokey flavour.
- 450g (1lb) sirloin steak, excess fat trimmed
- olive oil or groundnut oil, to drizzle
- 1 tbsp fish sauce2 baby gem lettuces, quartered
- bunch of spring onions, trimmed
- bunch of asparagus, woody ends snapped off
- 2 courgettes, thinly sliced lengthways
- bunch of coriander, leaves picked
- 2 tbsp roasted peanuts, roughly chopped
For the dressing
- juice of 1 lime
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 2 tbsp olive or groundnut oil
- 1 tbsp sesame oil
- Put the steak in a dish with a drizzle of oil, the fish sauce and plenty of black pepper. Set aside.
- Place a griddle pan over a high heat. Toss the vegetables in a little oil, then griddle them for 2–3 minutes on all sides, or until lightly charred. Tip into a serving dish.
- Remove the steak from the marinade, add to the pan and griddle for 1–2 minutes each side.
- Remove from the pan and set aside to rest.To make the dressing, put the lime juice, fish sauce and sugar into a bowl and whisk until the sugar has dissolved, then whisk in the oils.
- Slice the steak into generous slices and arrange on top of the griddled veggies. Scatter with the coriander leaves and peanuts, drizzle over the dressing and serve.