Prepare the beef: Take your steak out of the fridge 20 minutes before cooking to come up to room temperature. Pat it dry with kitchen paper—this is crucial for a good sear. Rub the oil, salt, and pepper all over the steak. You’ll see the salt crystals glistening on the surface.

Sear the steak: Heat a heavy-based frying pan or griddle over a high heat until it’s smoking hot—you should see a faint wisp of smoke rising. Place the steak in the pan. You’ll hear a loud, satisfying sizzle. Cook for 3-4 minutes without moving it, until the underside is a deep, dark brown with crisp, charred edges. Flip and cook for another 3-4 minutes for medium-rare. The steak should feel firm with a little give when pressed.

Rest the beef: Transfer the cooked steak to a clean cutting board. This is a non-negotiable step. Let it rest for at least 5-7 minutes. During this time, the fibres relax and the juices redistribute. You’ll see a small pool of beautiful, red-brown juices collecting on the board—those are precious.

Make the dressing: While the beef rests, prepare the Yum dressing. In a small bowl, whisk together the lime juice, fish sauce, caster sugar, and chopped bird's eye chillies. Stir until the sugar has completely dissolved. Taste it—the flavour should be a perfect harmony of sour, salty, and spicy, with a whisper of sweetness.

Slice the beef: Once rested, slice the steak against the grain into thin, bite-sized strips. You’ll see the beautiful, pink interior contrasted against the dark, crusty exterior. The slices should be tender and glisten with juice.

Assemble the salad: In a large mixing bowl, combine the sliced beef, shallots, spring onions, mint, coriander, Thai basil, cucumber, and cherry tomatoes. Pour the dressing over the top. Use your hands or two large spoons to gently toss everything together. The herbs will release their fragrance, and the dressing will coat every component. The colours—deep green, bright red, and rich brown—will look vibrant.

Serve immediately: Arrange a bed of mixed salad leaves or little gem lettuce on a serving platter or individual plates. Pile the dressed beef salad on top. Serve straight away, while the beef is still slightly warm and the herbs are at their perkiest. The final dish should look lively and abundant.