Beef rump steak salad with Asian-style dressing

Serves 4

• 700g beef rump steak • baby gem lettuce to serve

Marinade • 20g coriander • 3 garlic cloves • 1 lemon grass stalk, chopped • sea salt and black pepper • 3 tbsp soy sauce • ¼ cup honey

Dressing • 1 red chilli (optional) • 2 green chillies • 10g mint leaves • 2 garlic cloves, minced • 2 tbsp apple cider vinegar • ¼ cup pineapple juice • 2 tbsp fish sauce • 3 tbsp golden brown sugar • 50g roasted, salted peanuts • 30g coriander, chopped • ½ red onion, sliced to garnish

1 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. 2 For the dressing Place all the ingredients in a blender and blitz to combine. Set aside. 3 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. 4 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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