Teriyaki Steak on a bed of salad

Rinse the steaks, pat dry and mix with 4-5 tablespoons of teriyaki sauce. Cover and refrigerate 1 hour.

Peel the carrots and finely shred. Rinse, trim and thinly slice the radishes. Rinse the chard leaves, shake dry, clean and pluck small. In a bowl, mix the fish sauce with the rice wine, soy sauce and sugar. Add the carrots, radishes and  chard and toss to coat.

Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop. Grind the coriander seeds.

Heat the oil in a skillet and saute the chile for 2 minutes and remove with a slotted spoon. Lift the  meat from the marinade, add to the pan and cook over low heat to the desired degree of doneness. 

Arrange the salad on plates. Let the steaks rest briefly and slice and place on the salad. Mix the chile and the coriander with the rest of the teriyaki sauce and drizzle over the meat.