If the weather is good, try cooking this on the barbecue rather than indoors to give it that lovely smokey flavour.


Serves: 4

  • 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


  1. Put the steak in a dish with a drizzle of oil, the fish sauce and plenty of black pepper. Set aside.
  2. 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.
  3. Remove the steak from the marinade, add to the pan and griddle for 1–2 minutes each side.
  4. 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.
  5. 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.