500 grams of eye fillet steak (2-3 3/4″ thick slices)
1 Telegraph Cucumber (Less bitter than lebanese) cut into julienne
1 Small Red Spanish Onion, cut in half and finely sliced
2 Small Red Thai Birdseye Chillis finely sliced
2 baby Cos Lettuce, outer leaves removed – or
3-4 Witlof, break off individual leaves, wash and drain
250grms Vine ripened Baby Roma Tomatoes
1 bunch of Coriander, finely chop root and stems (reserve leaves for garnish)
1 tblspn of finely grated Palm Sugar
1/3 cup of Lime Juice
1/4 cup of Nam Pla (fish sauce)
2 cloves of finely diced Garlic
2 tblspns finely diced Thai Mint (regular mint is fine)
1/3 cup of finely ground roasted rice (optional)
Take steaks out of the fridge well in advance, room temperature is best. Heat a small amount of peanut oil in a heavy based pan and fry steaks on both sides approximately 3-4 minutes on each side on medium heat. Set steaks aside to come back to slightly above room temperature.
Combine the Coriander, Palm Sugar, Lime Juice, Mint, Nam Pla, Garlic and chillis in a large bowl whisk until the Palm Sugar is dissolved. Also whisk in the ground roasted rice if you have opted to use this. Finely slice the steaks across their width into 1mm slices, add to the sauce mix together with the onions and cucumber.
Arrange witlof or cos leaves on serving plates, spoon the mixture into the leaves, garnish each with Baby Roma Tomato wedges, and mint leaf and a Coriander leaf.