Tangy Beef Salad

Toast the rice in a pan and until crispy (about 5 minutes) , then crush into a coarse powder with a mortar and pestle or coffee grinder.

Pat the bavette dry, lightly coat with oil and season with salt.

Sear over a high heat for 4 minutes each side, leave to rest for another 5 / 10 minutes

In a bowl mix the minced garlic, lime zest and juice, followed by the brown sugar, chilli flakes, diced jalapeno and shallots, a dash of fish sauce and fresh mint.

Season with salt and pepper and add any resting juices from the steak.

Chop the lettuce, tomatoes and cucumber, place in a bowl and mix through the dressing

Cut the steak into slices against the grain - Grain refers to the direction of muscle fibres, cutting against the grain cuts through the fibres, making them shorter and easier to chew.

To serve; fill half your plate with salad and the other half with the steak slices.

Dress the salad with some chopped mint and sprinkle with your crushed toasted rice.