This is also fantastic with prawns or chicken instead of the beef. You can make up a big batch of the dressing and keep it in the fridge for up to 3 days.
Heat the coconut oil in a frying pan over a high heat.
Season the steak all over with salt and pepper. When the oil has melted and is hot, carefully lay the steak in the pan and fry for 2 minutes on each side. When the steak has had its time, transfer it to a plate and leave to rest for 2 minutes.
While the steak is cooking, make a dressing by mixing together the fish sauce, lime juice, lemongrass, chilli and sesame oil in a large bowl. Stir in the cucumber and spring
Onions, then leave to sit for 2 minutes.
When you are ready to eat, add the avocado, tomatoes and lettuce to the bowl with the dressing, cucumber and spring onions, and gently toss the whole lot together.
Pile up your salad on a plate, slice your steak and place lovingly on the salad, before finishing with the chopped peanuts and roughly torn coriander and mint.
Lean in 15 by Joe Wicks, published by Bluebird, RRP $32.99.
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