Start by making the Thai vinaigrette. In a screw top jar pour in the juice of two limes, soy, sugar, finely chopped lemongrass, fish sauce, half the coriander and garlic. It is best to keep in a fridge over night for flavours to develop.
Pre heat the oven to 220°C.
Smother the beef in peppercorns and seer the beef in a very hot pan on all sides. Wrap loosely in foil and place in the oven for 12 minutes.
Meanwhile, assemble the salad ingredients. Place eight leaves of cos lettuce on a serving platter. Slice the red onion very finely. Chop the chilli finely. Blanch the asparagus for about one minute in boiling salted water.
Take out the steak and rest for ten minutes. Pour the juice from the steak into the marinade jar. Slice the steak very thinly. Lay the slices on top of the lettuce. Scatter over the onion, chilli and the rest of the coriander leaves. Arrange the asparagus on the plate and just before serving, pour over the vinaigrette.
Tips: Not all your guests will like chilli so you can serve it seperately in a bowl for everyone to help themselves. If all your guests prefer their beef murdered, up the cooking time of the beef to fifteen minutes.
Make sure your knife is razor sharp. There is nothing worse than thick pieces of beef or onion for this dish.
Make sure you take off the outer layer of the lemongrass as it can be very tough. You can cook the beef the day before you wish to serve it but if you do, place in the fridge quite quickly after cooking as it will continue to cook.
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