Get a large frying pan searing hot – this will take a couple of minutes over a super high heat. Meanwhile, cut the limes in half. Thinly slice the red chilli and roughly chop the peanuts. Scrape the chilli and peanuts into a small mixing bowl and set aside.

Season the steaks liberally with black pepper on both sides. Drizzle some oil into the frying pan and, once sizzling, add the steaks. Fry for 2 mins on each side.

Dressing time. Crush the unpeeled garlic clove into a large mixing bowl. Add the fish sauce, soy sauce, light brown sugar and a splash of neutral oil. Squeeze in the juice from the halves of one lime. Whisk together with a fork.

Once the steaks are cooked, transfer them to the chopping board and leave to rest while you assemble the salad.

Separate the baby gem lettuces into leaves straight into the bowl of salad dressing. Toss together, then tip out onto a large platter. Scatter over the watermelon chunks.

Thinly slice the steaks, then lay the slices over the salad. Squeeze over the juice of the remaining lime halves. Scatter over the chopped chilli and peanuts to finish. Serve at the table and let people help themselves.