A simple and delicious beef salad – juicy aged rump pan seared 2-3 minutes on each side, on a bed of tasty Asian salad with mint and coriander.

Ingredients

• 750g of thick-cut rump steak
• Sea salt and olive oil (for rubbing the steak)
• A small piece of common cabbage, thinly sliced, approx. 200g
• 1 carrot, remove skin, julienned
• a handful of bean sprout, washed
• 1/2 cup of mint, roughly chopped
• 1/2 cup of coriander,  roughly chopped
• 3 tsp fish sauce
• 3 tsp sugar
• 3 tsp sesame oil
• 2 tsp of lime juice
• 2 tbsp warm water
• 1 clove of garlic, minced
• 1 chili, remove seeds, thinly sliced (optional)
• 1 tbsp peanut, roughly chopped, to garnish (optional)
• Some green shallot, sliced, to garnish (optional)

Method

1.  Sauce

• Mix fish sauce, sesame oil, sugar, lime juice, chili, garlic and warm water in a cup; stir well;

2.  Beef

• Rub the rump steak with sea salt and olive oil
• Grill the steak 2-3 minutes on each side; Remove from heat, set aside to rest.
• Once the steak is cool, thinly slice into stripes against the grain. Toss the beef in 1/4 of the sauce.

3. Slaw

• In a large bowl, mix the vegetables with 3/4 of the sauce; toss well

4. Platting

• Add the beef to the slaw, toss well
• Garnish with some chopped peanuts and sliced green shallot (optional)