Grilled beef salad with eggplant relish

Sear rump on all sides in a hot frypan until golden brown. (If steak is thick, cook in a preheated oven at 140C/120C fan until done to your liking.) Rest for 15mins before slicing.

To make relish, place all vegetables in a dry wok and cook over low heat, stirring frequently, for 30mins or until caramelised. Remove to a mortar and pestle and pound to a rough paste. Add palm sugar, fish sauce and tamarind puree. Adjust seasoning to taste, if necessary.

To serve, arrange witlof, coriander and cucumber on one side of plate, beef slices on opposite side. Spoon relish over beef. Garnish with deep-fried shallots and sliced chilli. Serve with rice and lime wedges.