Ingredients (serves 4)
- 1 ½ tbs fresh lime juice
- 1 tbs finely chopped dark palm sugar
- 1 tbs fish sauce
- 2 tsp sesame oil
- 1 tsp soy sauce
- 2 tsp finely grated fresh ginger
- 1 garlic clove, crushed
- 1 x beef rump steak (about 680g)
- 1 x 200g pkt grape tomatoes, halved
- 1 continental cucumber, halved lengthways, thinly sliced diagonally
- 1 red onion, halved, cut into thin slices
- 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
- 1 bunch fresh mint, leaves picked, and large leaves torn
- 1 bunch fresh coriander, leaves picked
- 1 bunch fresh Thai basil, leaves picked, large leaves torn
- 1 handful Asian salad leaves
- 55g (⅓ cup) toasted peanuts, coarsely chopped (or you can use ground roasted rice)
- 4 karrif lime leaves, centre veins removed, finely shredded
1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil (saving some of the herbs for the top of the salad), Asian salad leaves, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and lay on top of the salad. Drizzle with remaining dressing, sprinkle with the ground roasted rice if used, and decorate with the extra herbs.