Ingredients
For the nam jim dressing
2 garlic cloves, peeled
2 coriander roots (available from some Asian shops; substitute a handful of coriander leaves and stalks if unavailable)
pinch sea salt
6 small chillies, seeds removed
1 tbsp palm sugar (available from some Asian shops; substitute golden caster sugar if unavailable)
20ml/¾fl oz fish sauce (nam pla)
2 limes, juice only
3 shallots, peeled
For the salad
2 x 225g/8oz rump steaks
salt and freshly ground black pepper
vegetable oil, for drizzling
100g/3½oz unsalted peanuts
handful washed beansprouts
1 red pepper, sliced
1 green pepper, sliced
2 shallots, sliced
½ cucumber, seeds removed, cut into batons
To serve
8 Little Gem lettuce leaves
chopped fresh coriander
lime wedges

Method
1. Preheat the oven to 150C/300F/Gas 2.
2. For the dressing, place all of the dressing ingredients into a blender and blend until smooth.
3. For the salad, season the steaks well with salt and freshly ground black pepper and rub with vegetable oil. Heat a griddle pan until very hot and cook the steaks for 1-2 minutes on each side, or until charred but still rare. Remove from the pan and leave to rest for a few minutes. Trim off the fat and slice thinly.
4. Place the peanuts onto a baking sheet and drizzle with vegetable oil. Transfer to the oven and roast for ten minutes, or until golden-brown. Place the peanuts onto a tea towel, fold over and bash with a rolling pin until crushed.
5. Place the beansprouts, peppers, shallots, cucumber and roasted peanuts into a bowl and stir well. Drizzle over the dressing and a little extra vegetable oil. Season, to taste, with salt and freshly ground black pepper.
6. Stir in the sliced steak, then divide the salad equally among eight Little Gem lettuce leaves. Sprinkle with coriander and serve with lime wedges.