Method

• 1.
  Place the sugar and 1 cup (250ml) water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil and simmer for 12-15 minutes, until the mixture has thickened and become a light caramel colour. Remove from the heat, then add the fish sauce and lime juice, gently swirling to combine. Set the fish sauce caramel aside.
• 2.
  Preheat the barbecue hotplate to full heat.
• 3.
  For the raw slaw, combine the cabbage and lettuce in a large bowl, season with salt and pepper, then dress generously with the lime juice. Set aside.
• 4.
  Use your hands to rub 1 tsp sea salt all over the beef. Sear for 1-2 minutes each side until brown all over (be sure to always apply the meat to a spot on the grill that has not had its heat dissipated by cooking). Remove from heat, rest for 5 minutes, then slice – it will be very rare in the middle.
• 5.
  Place the slaw on a serving platter, then top with the sliced beef. Garnish with chilli, then serve drizzled with the caramel.