RECIPE BY:

Michael Weldon

SERVING SIZE:

4 people

INGREDIENTS:

• 2 Coles Graze Grass Fed Beef Rump Steaks approx. 350g each

MARINADE

• 1 Lime, juice of
• 2tbs Fish Sauce
• 1tbs Brown Sugar
• 2 Kaffir lime leaves, sliced thinly
• 1 lemongrass stalk, grated
• 2 Garlic cloves, chopped
• 1 thai chilli, diced
• 2 coriander roots & stem. chopped
• 2 tbsp Lee Kum Kee Pure Sesame Oil

DRESSING:

• 1 lime, juice of
• 2tbs Fish sauce
• 1tbs Brown Sugar
• 2 tbsp Lee Kum Kee Pure Sesame Oil

SALAD:

• 1 large Cucumber, cut into half circles
• 1 Red Onion, sliced thinly
• 1 Punnet to Cherry Tomatoes, halved
• 1 bunch of Coriander, leaves picked
• 1 bunch of Mint, leaves picked
• 1 bunch of Thai Basil, leaves picked

GARNISH:

• Fried shallots
• Peanuts

METHOD:

• In a bowl whisk together the marinade ingredients and coat rump steaks evenly. Allow to marinade for up to an hour.
• On a hot BBQ or grill cook steak to your liking (3-4 minutes each side for medium). Once cooked set aside to rest.
• Whisk together dressing ingredients until sugar has dissolved. In a large bowl, assemble salad ingredients and toss through the dressing until evenly coated.
• Slice steak into strips and serve on top of salad with crispy shallots and peanuts