Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, grated palm sugar, sliced chillies, and minced garlic. Stir until the sugar is completely dissolved. Set aside to allow the flavours to infuse.

Prepare the Salad Vegetables: In a large salad bowl, combine the torn lettuce, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion. Keep the fresh mint and coriander aside for now to prevent them from bruising.

Season the Steak: Take the steak out of the fridge about 20 minutes before cooking to bring it to room temperature. Pat it dry with a paper towel. Rub it all over with the vegetable oil, then season generously with salt and black pepper.

Sear the Steak: Place a heavy-based frying pan or griddle pan over a high heat. When it's smoking hot, carefully lay the steak in the pan. For a medium-rare steak (recommended for this salad), cook for 2-3 minutes per side. For a more detailed guide on achieving the perfect sear, Serious Eats has some excellent tips.

Rest the Beef: This is a crucial step! Transfer the seared steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it’s tender and moist. Do not skip this.

Slice and Dress the Beef: Once rested, slice the steak thinly against the grain. Place the warm slices into a medium bowl and pour over about half of the dressing. What works best for me is to gently toss the meat in the dressing at this stage, so every piece gets a good coating.

Assemble the Salad: Add the dressed beef (and any juices from the bowl) to the large salad bowl with the vegetables. Add the fresh mint and coriander leaves.

Toss and Serve: Pour over the remaining dressing and toss everything together gently. You want to coat everything without wilting the leaves. Serve immediately, garnished with the chopped roasted peanuts.