I chose this salad as the weather is starting to warm up and it's great to start firing up the barbecue. There is a simplicity to this dish and I also love the rich caramel taste that comes from the barbecued meat that has been marinated in the sweet soy, with the addition of the sour lime juice and the salty fish sauce, throw in the texture of steamed rice and there you have it, a simple yet complex dish in sweet, sour and salty.

250 gm rump steak or porterhouse
6 tablespoon sweet soy

2 eschallot finely sliced
1 stick lemongrass finely sliced
1 small handful of mint leaves
1 small handful of coriander leaves

Dressing
2 tablespoons lime juice
2 tablespoon fish sauce
1 tablespoon castor sugar
1 tablespoon dried red chilli powder

Method
Trim beef of most of its fat and marinate in the sweet soy for at least 6 hours. Combine the dressing of lime juice, fish sauce, castor sugar and dried chilli powder and then taste (you are looking for sour, salty and hot on the palate). Grill beef on the barbecue until cooked to your liking ( I like medium rare) and then let rest for at least 10 minutes. Once the beef has rested, slice into thin pieces, add the eshallot, mint leaves, coriander and lemongrass and stir to combine. Serve with small bowl of steamed rice.