Marinated sirloin steak with Vietnamese-style dressing

1. 1

   Combine all the ingredients for the marinade in a bowl or jug. Pour over the steak and leave to marinate in the fridge for 2-3 hours.

2. 2

   Take the steak out of the fridge 30 minutes before you wish to cook it. Heat a griddle pan until it is smoking hot. Chargrill the steak for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 10 minutes.

3. 3

   Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and cornflour together in a bowl and coat each shallot ring before lowering into the fryer for 1 minute. Drain on kitchen paper.

4. 4

   To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper.

5. 5

   Combine all the crisp shrimps with the rest of salad ingredients in a bowl. In a separate bowl, whisk together the dressing ingredients. Set both aside.

6. 6

   To serve, toss most of the dressing ingredients with the salad. Slice the steak into strips, drizzle over the remaining dressing and serve with the salad and crispy shallots.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.