Soak three wooden skewers in a bowl of cold water for 10-12 minutes, then drain and set aside.
For the steak, cut the meat into strips and thread onto the skewers. Season with salt and freshly ground black pepper and drizzle with the oil. Heat a chargrill pan until smoking, then add the skewers and fry for 1-2 minutes on each side, or until browned all over and cooked to your liking.
For the salad, combine the carrot and herbs in a bowl and add the rest of the ingredients. Toss well to coat, then transfer to a serving plate.
Serve the skewers on top of the salad, garnished with the coriander leaves.