Thai Beef Salad - cooking recipe

Ingredients

4 None beef tenderloin steaks (4 oz each), trimmed
None None Olive oil, for brushing
1 small cucumber, halved lengthwise and sliced
8 oz cherry tomatoes, halved
4 oz mixed salad leaves
1/2 cup mint leaves
1/2 cup cilantro leaves
1/3 cup basil leaves
8 green onions, sliced
None None Lime wedges, to serve
None None FOR THE DRESSING
1/4 cup lime juice
2 tbsp kecap manis (thick sweet soy sauce)
2 tbsp sweet chili sauce
1 tsp brown sugar
1 clove garlic, crushed
1/4 tsp red pepper flakes

Preparation

Heat a grill pan or heavy-bottomed skillet on high heat or preheat the grill to medium-high. Brush both sides of each steak lightly with oil.
Cook steaks for 2 mins to sear or until moisture pools on surface. Turn and cook second side for 1-2 mins, until steak feels springy when touched with tongs.
Transfer to a plate and cover with foil. Let stand for 3-5 mins. Slice steak across grain.
For the dressing, all ingredients in a small bowl. Season to taste. Toss remaining salad ingredients in a bowl. Drizzle with dressing; toss well. Add beef and toss gently. Serve.