1 tbsp garlic infused oil
1 tsp brown sugar
1 lime, juice only
1 fresh chili, seeded and finely chopped
a few drops of Thai fish sauce
120g bag herb salad
a third of a cucumber, halved and sliced
5 radishes, sliced
15g pack fresh coriander
2 x 100-140g/4-5oz fillet steaks
Whisk together the garlic oil, brown sugar, lime juice and the chili.
Add the Thai fish sauce. Toss the herb salad with the cucumber, radishes and the torn coriander leaves. Divide between 2 plates.
Pan fry the steaks, trimmed of fat, for 4-5 minutes each side, rest, slice thinly and put on top of the salad. Tip the steak juices into the dressing, pour over the salad. .
Recipe adapted from: Good Food
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