Beef rump steak salad with Asian-style dressing
|700 g||steak — rump|
|lettuce — baby gem, to serve|
|3||garlic — cloves|
|1||lemon grass — stalk, chopped|
|sea salt and freshly ground black pepper|
|3 Tbs||soy sauce|
|1||red chilli — optional|
|2||garlic — cloves, minced|
|2 Tbs||vinegar — apple cider|
|1/4 cup||pineapple — juice|
|2 Tbs||fish sauce|
|3 Tbs||golden brown sugar|
|50 g||peanuts — roasted, salted|
|30 g||fresh coriander — chopped|
|1/2||red onion — sliced, to garnish|
Allow steak to come to room temperature. Place the coriander, garlic, lemon grass, salt and pepper, soy sauce and honey in a blender and blitz until smooth. Pour marinade over meat and allow to stand for 30 minutes.
For the dressing:
Place all the ingredients in a blender and blitz to combine. Set aside.
Heat a griddle pan until very hot, place the meat on the pan and cook for 4–5 minutes on each side, or until desired doneness. Remove, allow to rest for 5 minutes, and slice.
Place baby gem leaves on a platter, top with sliced rump steak and pour over the dressing. Garnish with sliced red onion.
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