Curtis Stone's BBQ steak salad with Thai vinaigrette

Method

1. Step 1

   Prepare a barbecue for medium-high heat. To make the Thai vinaigrette, in a blender, blend lime juice, 3 tbs of the oil, fish sauce, shallot, ginger, chilli and sugar until smooth.

2. Step 2

   Coat steaks with remaining 1 tbs oil. Season with salt and pepper. Barbecue steaks, turning once, for 4 mins each side for porterhouse and Scotch fillet, or 2 mins each side for rump, or until an instant-read thermometer inserted into the centre registers 54°C. Set steaks aside on a cutting board.

3. Step 3

   Arrange the baby gem lettuce leaves, salad mix, cucumbers, carrot, peach or nectarine, radishes, mint leaves and coriander leaves on a serving platter. Drizzle some vinaigrette over salad. Slice steaks and place on top of salad. Serve with remaining vinaigrette.