Ingredients: – 1 1/2 tablespoons fresh lime juice – 1 garlic clove, crushed – 1 tablespoon finely chopped palm sugar – 1 tablespoon fish sauce – 2 teaspoons sesame oil – 1 teaspoon Coles Asia soy sauce – 2 teaspoons finely grated fresh ginger – 1 beef rump steak (about 680g) – 1 x 200g packet grape tomatoes, quartered – 1 continental cucumber, halved lengthways, thinly sliced diagonally
– 1 red onion, halved, cut into thin wedge – 2 long fresh red chilies, halved, deseeded, thinly sliced lengthway – 1 bunch fresh mint, leaves picked, large leaves torn – 1 bunch fresh coriander, leaves picked – 1 bunch fresh Thai basil, leaves picked, large leaves torn – 55g (1/3 cup) toasted peanuts, coarsely chopped – 4 makrut lime leaves, center veins removed, finely shredded
Method: 1. Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger, and palm sugar in a jug.
1. 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 flavors.
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.
Place the tomato, cucumber, onion, chili, mint, coriander, basil, peanuts, and lime leaves in a large bowl.
1. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.