Elliot Lewis

For my love, who eats meat occasionally when I’m not around. Here’s your salad.

Ingredients

• 500g rump steak
• black pepper
• 1 small red chili, finely chopped
• 2 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp grated palm sugar or brown sugar
• 1 tsp sesame oil
• 1/4 wombok, finely shredded
• 1 cup fresh corriander sprigs
• 1 cup fresh mint sprigs
• 100g snow peas, trimmed
• 1 lebanese cucumber, sliced
• 1 small red onion, thinly sliced
• 200g cherry tomatoes, halved

Method

• Trim any excess fat and sinew from the steak. Season with black pepper.
• Cook the steak on a lightly oiled chargrill for a few minutes until medium rare. Remove and rest for 10 minutes before slicing across the grain into strips.
• Put the chili, lime juice, fish sauce, palm sugar and sesame oil in a jug and whisk to combine.
• Combine the cabbage, half of the corriander, mint, snow peas, cucumber, onion and tomatoes on the serving plate(s).
• Top with the sliced steak, drizzle with dressing and garnish with remaining coriander.