Ingredients

• 250 g beef flank steak
• 2 tbsp coconut oil
• 1 bunch spring onions
• 1 red pepper
• ½ cucumber
• 1 red onion

For the sauce

• 2 tbsp sweet chilli
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• 4 tbsp lime juice
• 1 tbsp honey

Garnish

• 1 chilli pepper
• 4 sprigs mint
• 1 bunch coriander
• 4 sprigs Thai basil

Instructions

1. Take the meat out about an hour before cooking and salt on both sides
2. Grill at the meat at a high heat for about 1-1.5 minutes per side. It should still be pink inside. Leave to rest for about 5 minutes.
3. Prepare the spring onions, cut the whites into thin slices and the greens into fine rings. Halve the red pepper, remove the seeds and cut into thin strips about 2 cm long. Peel the cucumber, halve lengthwise, remove the seeds and cut into slices. Halve the peperonicini and cut into fine strips. Cut the red onion into fine strips. Put all these ingredients in a bowl. (Optional: if you prefer a less crunchy, or warm salad, grill the vegetables (without the cucumber) in a pan for about 5-6 minutes at a medium heat in 2 tbsp of coconut oil)
4. Mix the sweet chilli, lime juice, honey, fish sauce and soy sauce together to make the dressing.
5. Pluck the mint, coriander and basil from the sprigs, leaving the small leaves whole and roughly chopping the large leaves.
6. Cut the cooled meat into thin slices. Add to the vegetable ingredients, the sauce and half of the mint, mix carefully and season if necessary. Arrange the beef salad on plates and garnish with the remaining mint.