Beef rump steak salad with Asian-style dressing

4 servings Prep: 10 mins, Cooking: 15 mins
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A wholesome salad to enjoy throughout the year.

By Food24 May 04 2015
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Ingredients (19)

700 g steak — rump
lettuce — baby gem, to serve
20 g coriander
3 garlic — cloves
1 lemon grass — stalk, chopped
sea salt and freshly ground black pepper
3 Tbs soy sauce
1/4 cup honey
1 red chilli — optional
green chilli
10 g chopped
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
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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.

To serve:
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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