Fast, flavoursome and pretty lean, this easy meal is good on its own or stuffed into flat bread, (or an egg pancake if you are doing the low carb life). Fresh herbs are essential in this dish and they aren’t just tasty they’re packed with antioxidant. Add all sorts of other goodness to the salad too if you like – avocado, grated beetroot, and grated daikon all work well.
- 400g Rump steak trimmed of excess fat or a couple of bbq steaks – whatever you prefer 1 Tbsp oil
- mixed salad leaves sufficient for 4 people
- 1 carrot, grated
- ¼ capsicum, thinly sliced
- 1 cup telegraph cucumber, chopped or sliced
- 1 big handful chopped coriander
- 1 big handful chopped mint
- 1 stalk of lemongrass
- 1 Tbsp sweet chilli sauce
- 3 cloves garlic
- 2 Tbsp fish sauce
- Juice of 1 lime
- 2 Tbsp brown sugar
- A pinch of dried chilli flakes or some sliced fresh red chilli to sprinkle - optional
- Make the dressing by combining the ingredients and mixing well. Set aside to allow the flavours to develop while the meat cooks.
- Rub the beef with oil, season with salt and pepper and heat the pan. When the pan is hot cook the meat 2-3 minutes each side so it is brown and crusty outside and pink in the middle. Remove to a board and allow to rest for 5 minutes.
- Make the salad. Arrange salad ingredients on a platter, scatter over the chopped lemongrass (if using), mint and coriander then thinly slice the beef and scatter over the salad. Drizzle with the dressing and any meat juices. Cooks tip: Lemongrass has a tough outer layer, to remove this, simply flatten the stalk with the flat side of a large knife, remove and discard the outer skin and finely slice the stalk.
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