• One rump steak
• Two carrots, peeled and cut into thin batons or shredded
• A handful of radishes, sliced very thinly
• A jalapeno chilli, sliced very thinly
• One garlic clove, sliced very thinly
• One shallot, sliced very thinly
• One bunch fresh mint, picked and sliced very thinly
• One bunch fresh coriander, sliced very thinly and leaves and stalks separated
• A handful of roasted peanuts – if salted, rinse briefly and pat dry with kitchen roll – lightly crushed
• Fish sauce
• Lime juice
• Maple syrup
• Brown sugar
• Sesame oil
• Sesame seeds

First, salt the steak all over and leave to rest for at least an hour or two.

At the same time, combine the garlic, the shallot, the jalapeno, the coriander stalks only, half the carrots and half the radishes in a bowl. Add a little salt, a tbsp of brown sugar, two tbsp boiling water and plenty of lime juice. Top up with more hot water if necessary to cover. Taste – it should be very acidic but not unpalatable. Leave to pickle while you get on with everything else.

Make a dressing of two parts sesame oil, one part lime juice, one part fish sauce, one part maple syrup and a sprinkle of white pepper. It should be savoury, sharp, nutty and a little sweet. Adjust according to taste, leaning away from overly salty as we’ll have the beef and peanuts too.

When you’re ready to cook, heat the plancha or a Le Creuset cast iron until very hot. Pat the steak dry and rub with a little oil. Sear, flipping every two minutes, for around 6 minutes or until internal temperature reads around 50c. Add a knob of butter and baste for another minute on either side until deeply browned, then remove and allow to rest for at least 5 minutes.

Assemble the salad by tossing the pickled vegetables with the fresh carrots, radishes, herbs and crushed peanuts. Slice the steak thinly and lay over the top of the salad before generously coating with the fish sauce, lime and maple dressing. Season with a little black pepper. Serve with garlic and shallot rice.