1 tsp ghee or avocado oil
1 x 200g ribeye steak, at room temperature for 30 minutes prior to cooking
a pinch of sea salt and ground black pepper

for the salad:

150g cucumber, cut into ribbons with a potato peeler
50g red onion, finely sliced
2 tsps lemongrass paste
1 tbsp fresh mint leaves, chopped
1 tbsp fresh coriander leaves, chopped
2 tbsps fresh lime juice
2 tsps rice wine vinegar
1 tsp fish sauce (nam pla)

To garnish:

1 small red chilli pepper, sliced (optional)
1 spring onion, sliced

Place the salad ingredients in a bowl and stir well. Set aside.

Heat the ghee in a frying pan or skillet over a medium heat. Add the steak and season with salt and pepper. 

Fry for 4 minutes, then turn and fry for around 4 minutes (for medium cooked), or until cooked to your liking. Transfer to a plate and rest for 3 minutes then slice.

Transfer the salad to a serving bowl. Top with the steak. 

Drizzle any juices from the salad bowl over the steak. 

Add the garnishes and serve.

Store any leftovers in an airtight container and refrigerate for up to 24 hours.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.