Liven up mid-week steak suppers with a colourful salad packed with crisp veg, fresh greens and a hint of chilli.
In a small saucepan, heat the sugar, 1tbsp (15ml) water and half the lime juice over a medium heat and stir until the sugar has melted. Bring to the boil. Keep stirring until the mixture thickens, then remove from the heat. Finely chop 1 garlic clove and crush the other. Add the garlic to the sugar mixture along with the fish sauce, chilli and remaining lime juice. Stir well to combine and leave to cool.
In a large bowl, mix together the carrot, pepper, sugar snap peas, spring onions, rice noodles and coriander. Toss the dressing through the salad, reserving a little to drizzle at the end.
Heat the oil in a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes.
Serve the steaks with the salad and an extra lime wedge if you like. Drizzle over the remaining dressing.
Tip: For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.