1cucumber halved lengthways, then chopped into nice chunks
2tspoil
100g beansprouts
150 - 200gselection of salad leaves/red cabbage
coriander leaves
Dressing
1garlic clove, minced
1tbspfish sauce
1tbspsoft brown sugar
1/2 - 1lime, zested and juiced
1red chilli, finely chopped (deseeded if you don't like too much heat)
Instructions
Make sure your rump steak is brought to room temperature before you start.
Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and bean sprouts with half the dressing.
Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. It depends on the thickness of your steak but fry each side for approx. 3 - 4 mins each for medium rare. Transfer to a plate to rest. *It will still cook while resting.
On a large serving dish, add the salad leaves, and mix of the cucumber beansprouts. Sprinkle coriander leaves, then drizzle the remaining dressing.