2 ripe but firm papaya, peeled, deseeded and sliced
1 small pack coriander, leaves picked
1 small pack mint, leaves picked
½ large cucumber, sliced
4 spring onion, thinly sliced
1 red chilli, thinly sliced
3 tbsp crispy onion
2 tbsp tamarind purée
1 tsp grated garlic
juice 2 limes
3 tbsp soft brown sugar
1½ tbsp fish sauce
large pinch chilli flakes
Season the steak well. Heat a lightly oiled griddle or frying pan. Sear the steaks for 2 mins each side, then remove and leave to rest for 5 mins. When rested, thinly slice.
Mix the dressing ingredients together with 1 tbsp water until the sugar is dissolved. Arrange the spinach, beef, papaya, herbs, cucumber, spring onions and chilli on a platter. Pour the dressing over half the salad and sprinkle with the crispy onions. Serve the remaining dressing on the side or save for making another salad.