- 300g rump steak, trimmed of fat
- 2 tsp groundnut oil
- juice 1 lime
The same shape, but smaller than…
- 1 red chilli, deseeded and sliced (bird's-eye chillies work well)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tbsp light brown soft sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 85g bag baby leaf salad
- 140g beansprouts
- 140g red grapes, halved
- steamed rice, to serve (optional)
Rub the steak with 1 tsp oil and season. Fry in a hot pan for 2-2½ mins each side (depending on thickness), for medium rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.
Make the dressing by mixing the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves.
Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing. Drizzle this over the salads, toss with the sliced beef and serve immediately with rice, if you like.
For the most succulent steak, cook it from room temperature rather than from the fridge. Always allow it to rest for a few minutes before eating, to allow the juices to settle within the meat.