Salad of toasted coconut and Red beet with beef

This Sri Lankan-style salad is perfect with grilled beef, if it is not exactly a traditional accompaniment. It is very refreshing and the absence of oil makes it a relatively healthy.

2 green chilies, seeded and coarsely chopped

? red onion, very finely chopped

fresh ginger 1 tablespoon very finely chopped

2 fresh curry leaves handles

1 coconut, peeled and grated

1 large red beets, peeled and grated

2 tomatoes, chopped

Juice of 2 limes, more corners, to serve

2 tsp. coarsely ground black pepper

4 small and 2 large steaks, such as "sirloin"

Fish sauce

In a mortar and pestle, combine peppers, red onion, ginger and curry and book with a pinch of salt until a coarse and fragrant dough sheets.

This transfer to a bowl and add coconut, beets and tomatoes. Press more than two limes and add a teaspoon of pepper and a good amount of salt. Mix everything with your hands and adjust the seasoning, or add a little extra so that you have a zingy salad and lime light. Put aside for a moment.

Heat a griddle until really hot pan and rub the steaks in the fish sauce and a little pepper. Cook on both sides until cooked to your liking. Once they come off the grill, leave to rest for about eight minutes before their thick slice and serve with the beet salad and a lime wedge.

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