Beef & Dressing
| 500 g | Beef rump steaks (Main) |
| 1 ½ Tbsp | Fresh lime juice |
| 1 Tbsp | Palm sugar, dark, finely chopped |
| 1 Tbsp | Fish sauce |
| 2 tsp | Sesame oil |
| 1 tsp | Soy sauce |
| 2 tsp | Fresh ginger, grated |
| 1 clove | Crushed garlic |
Salad
| 1 | Cucumber, halved lengthways, thinly sliced diagonally (Main) |
| 1 | Onion, or 6 shallots very finely sliced |
| 1 | Long red chilli, halved, deseeded, thinly sliced lengthways |
| 1 | Lettuce, torn. Use iceberg or crunchy cos |
| 1 | Carrot, peeled and "ribboned" with a vegetable peeler. |
| 1 bunch | Fresh mint, leaves picked, large leaves torn |
| 1 bunch | Fresh coriander, leaves picked |
| 1 bunch | Fresh basil, leaves picked, large leaves torn |
Garnish
| ⅓ cup | Toasted peanuts, coarsely chopped (Main) |
| 4 | Kaffir lime leaves, centre veins removed, finely shredded |
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Directions
- Place the steak in a glass or ceramic dish. Drizzle with half the dressing.
- Cover with plastic wrap and place in the fridge for two hours to develop the flavours. Turn occasionally.
- For the dressing, whisk together the above ingredients. Arrange the salad ingredients as a base on the plates.
- Grill the steak for 2-3 minutes each side on a high heat to sear well on the outside but leave the centre rare. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
- Thinly slice the meat and arrange over the top of the salad. Dress with the remaining dressing. Garnish with peanuts and kaffir lime leaves
