Marinated steak with Vietnamese-style dressing recipe
 Steak night just got more interesting! This zesty recipe for two marinates the meat in a Vietnamese-inspired sauce and serves it with a fresh, sharp salad. 300g/10½oz sirloin steak with plenty of fat 300g/10½oz sirloin steak with plenty of fat 1–2 pickled chillies, chopped3 garlic cloves, finely chopped1 tbsp fresh root ginger, peeled and finely chopped3 tbsp Thai fish sauce1½ tbsp palm sugar2 tsp vegetable oil 1–2 pickled chillies, chopped 3 garlic cloves, finely chopped 1 tbsp fresh root ginger, peeled and finely chopped 3 tbsp Thai fish sauce 1½ tbsp palm sugar 2 tsp vegetable oil vegetable oil, for deep-frying2 shallots, thinly sliced50g/1¾oz plain flour50g/1¾oz cornflour vegetable oil, for deep-frying 2 shallots, thinly sliced 50g/1¾oz plain flour 50g/1¾oz cornflour 1 tbsp dried shrimps, rehydrated in boiling water for 5 minutes, then drained2 tbsp finely chopped fresh mint2 tbsp finely chopped fresh coriander½ cucumber, shredded 1 tbsp dried shrimps, rehydrated in boiling water for 5 minutes, then drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh coriander ½ cucumber, shredded 4 tbsp Thai fish sauce2 limes, juice only2-3 tbsp palm sugar2 garlic cloves, crushed1 Thai red chilli, chopped 4 tbsp Thai fish sauce 2 limes, juice only 2-3 tbsp palm sugar 2 garlic cloves, crushed 1 Thai red chilli, chopped Method 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. 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. 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. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. 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.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. 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. 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. 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. 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. 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. 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. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. To make the salad, deep-fry the rehydrated shrimps until crisp then drain on kitchen paper. 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. 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. 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. 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.