Spicy Thai Onglet Steaks

1. 30 mins before cooking, unwrap the steaks and pop them on a plate. Pat dry with kitchen paper and set aside to come to room temperature.

2. Trim the roots and any dry ends off the spring onions, then thinly slice them and slide them into a bowl. Finely chop the chillies (use as much as you prefer – you can scrape out the seeds and white pith for less heat, and add a little chilli to start with, adding more I you’d like a hotter dish). Peel and crush or finely chop the garlic. Peel and grate the ginger. Pick the mint and basil leaves and finely chop them. Add the chillies (if using) garlic, ginger, mint and basil to the spring onions. Zest in the limes and squeeze in the juice from both. Add 1 tbsp each Demerara sugar and brown rice vinegar along with a little salt and pepper. Stir to make a dressing and set to one side.

3. Warm a heavy-bottomed frying pan on a high heat for 3-4 mins. When the pan is smoking hot, rub the steaks with 1 tbsp olive oil and a pinch of salt and pepper. Add the steaks to the hot pan and cook for 6-8 mins, turning every 2-3 mins, till browned (6-8 mins will leave the middles pink, cook for 3-4 mins more for more well done steaks). Pop the steaks onto a plate and set aside to rest for 5 mins.

4. Thinly slice the steaks and pop them on a couple of plates. Drizzle with the hot and sour dressing to serve. Fluffy steamed rice and a fresh cucumber, carrot and herb salad would make marvellous sides for these succulent, spicy steaks.