To make the marinade combine all ingredients in a blender and blitz to a runny paste-like consistency. Add half the marinade and the steaks to a ziplock bag or in a bowl (ensure meat is covered generously) and set aside for at least 30 minutes (leftover marinade freezes well or can be used to marinade any other proteins).

Meanwhile, for coconut rice, bring coconut milk, rice and stock to the boil in a saucepan over medium heat. Cover with a tight-fitting lid, reduce heat to low and simmer for 10-15 minutes. Keep checking on the rice and if the liquid is evaporating too quickly, top with water, a tablespoon at a time. Remove from heat and stand until required.

Add the sliced baby cos lettuce to each of the serving bowls. Add the remaining salad ingredients to a bowl and toss quickly to combine before plating next to the chopped cos.

Place a frying pan over medium-high heat. Strain the steak from the marinade (reserving marinade) and cook to your liking, turning once. At the very last minute, add the remaining marinade and reduce until sticky – this will take around one minute – watch carefully so it doesn't burn. Rest the steaks then slice.

Add the sliced meat and coconut rice to the serving bowls, spooning over any leftover marinade from the frying pan onto the steak. Top salads with peanuts (if using) and lime wedges and serve immediately.