Method

1. Heat a small heavy-based pan and dry-fry the chillies (with no oil) for about a minute – making sure they don’t burn and that your kitchen is well-ventilated. Remove from the heat and grind the chillies to a powder using a pestle and mortar. Set aside for the dressing.

2. Mix the shallots with mix with a good handful of mint, coriander and basil leaves. Lay them on a platter or similar serving plate.

3. Rub the steak with a little vegetable oil and season with salt and pepper. Preheat a griddle pan and cook the steak for 2 minutes on each side, then leave to rest for 2 minutes.

4. Slice the steak thinly and lay the slices on top of the herbs and shallots. Mix together the fish sauce, lime juice and 2 generous pinches of the ground chilli powder. Pour over the salad to dress it. Serve with cabbage.