2 porterhouse steaks, fat trimmed
4 tbsp Fresh Lime Juice
2 tbsp Fish Sauce
2 tsp Palm Sugar, shaved
1 tbsp Fresh Ginger, grated
2 Garlic Cloves, crushed
1 Long Red Chilli, finely diced
1 Punnet Cherry Tomatoes, cut in half
1 Lebanese Cucumber, shaved into ribbons
1/2 Red Onion, sliced finely
1 Long Red Chilli, halved, deseeded, thinly sliced
1 Bunch Fresh Coriander, stems removed
1 Bunch Fresh Basil, stems removed
1 Bunch Fresh Mint, stems removed
1/3 cup Unsalted Peanuts, lightly toasted, gently crushed
Place all the dressing ingredients in a jar and shake well, or until the sugar has dissolved. Set half the dressing aside.
Place the steaks in bowl and coat with the remaining dressing. Return the steaks to the fridge and leave to marinate for one hour. Turn the steaks once while marinating.
Preheat your Weber barbecue for direct cooking.
Remove the steaks from the fridge to start coming to room temperature.
While your barbecue is preheating place all the salad ingredients into a large bowl. Gently stir to combine the salad. Set aside.
Once your barbecue is preheated leave the burners on high.
Cook the steaks for 2 minutes per side. Remove from the grill and set aside to rest for a few minutes.
Once the steaks have finished resting, slice them into fine strips.
Add the steak strips and the dressing that was set aside to the salad. Gently toss together and serve immediately.