Firstly, bring the steaks up to room temperature. Oil and season well, then griddle or fry on a hot griddle or frying pan for 2 minutes on each side. Then let them rest.
Rump steak and crunchy green salad
Ingredients
4
servings
-
- 500 g
- 3
- 3
- 2
- 12
- 40 g
- 110 g
- 400 g
- 4
-
To garnish
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Preparation
For the dressing, mix together the zest and juice of the limes together with the grated garlic and chillies.
Crush the salted peanuts for crunch and cherry tomatoes for sweetness in a mortar and pestle.
Next, trim the cooked steak and cut into slices.
Combine the dressing with the tomato and peanut mixture, green beans for bite, the beansprouts and the sliced spring onions.
Garnish with coriander and mint, serve on a platter and dig in.