Thai beef salad Ingredients: 500g sirloin, or steak of your choice (salted in fridge overnight) 2 tbsp raw jasmine rice 3 Garlic cloves, crushed 1 Golden shallot, sliced thin 125g cherry Tomato, halved 2 lebanese Cucumbers, seeds removed & sliced 10-15 Mint leaves ½ bunch Coriander ½ punnet Thai basil Juice from 1.5 limes 2 tbsp Fish sauce 1 tbsp caster Sugar 2 Thai chilli, sliced thin (I removed the seeds) 1 tbsp ground Toasted rice Method: Salt steak well all over and leave, uncovered in the fridge overnight on a wire rack. If you don’t have a wire rack, a plate with paper towel will do. This will season the steak throughout and dry the exterior making it much easier to achieve a great crust Add the raw jasmine rice to a cold frying pan, turn the heat to medium-low and toast the rice, swirling the pan every 15-20 seconds, until golden brown. Remove from the heat and grind to a crumbly powder using a mortar and pestle. Preheat your oven to 120C before adding the steak....