Thai Steak Salad Lettuce Cups

Toast the jasmine rice in a dry frying pan over a medium heat for 4–5 mins until golden and nutty-smelling. Tip into a pestle and mortar, grind to a coarse powder, and set aside.

Peel and finely slice the shallots. Finely slice the coriander stems. Pick the mint, coriander and Thai basil leaves. Cut the cucumber into thin slices and set aside. Zest half the limes, then squeeze the juice of all of the limes into a bowl.

In a mixing bowl, whisk together the fish sauce, sugar, lime zest, lime juice, coriander stems, chilli powder and a spoonful of the toasted rice powder. Taste and adjust until it’s punchy and balanced.

Season the steak (we used rump but any kind works a treat!). Heat a frying pan with a splash of olive oil until very hot, then sear the steak for 2–3 mins on each side, or until cooked to your liking. Rest for 5 mins, then thinly slice against the grain.

In a large bowl, toss the sliced steak with the dressing, shallots, most of the herbs and another spoonful of toasted rice powder.

Serve with the warm cooked jasmine rice, lettuce leaves, cucumber slices and extra lime wedges if you fancy. Scatter over the remaining herbs and extra toasted rice powder. Wrap, roll and dig in.