Persimmon Thai Beef Salad

INGREDIENTS:

Salad:
·250gms fillet steak, trimmed
·1 persimmon, peeled and julienned
·1 cup coriander leaves
·1 cup mint leaves
·1/2 cup (Thai) basil leaves
·2 shallots, finely sliced
·1 long red chilli, seeded and shredded

Dressing:
·1 clove garlic, crushed
·1 teaspoon caster sugar
·3 tablespoons fresh lime juice
·2 tablespoons fish sauce

METHOD:

·Brush beef with a little oil and barbeque, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly.
·In a large bowl gently toss all salad ingredients.
·To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved.
·Combine beef with salad, drizzle with dressing and serve immediately.
Serves 2