Ingredients:
2 punnets grape tomatoes halved
½ bunch celery leaves and stalks finely chopped
1 continental cucumber half lengthways, deseeded finely chopped
1 green capsicum chopped
1 red capsicum chopped
2 carrots finely julienned
Fresh coriander or parsley as garnish
Salt and pepper to taste
Rump Steak piece of approx. 650 to 800 gm.
Dressing:
1tbsp palm or brown sugar
1tbsp fish sauce
¼ cup soy sauce
1/3 cup fresh lime juice
5 cm piece fresh ginger peeled and grated finely
Blend all together and put aside.
Method:
Place steak in ceramic dish drizzle with half your dressing, cover and refrigerate for at least 2 hours. Turn occasionally to develop the flavour. Preheat frying pan sear steak on all sides till coloured place in warm oven at 180 till cooked to your satisfaction, remove rest for ½ hour then slice finely. Combine in a large bowl all other salad ingredients drizzle with remaining dressing add meat and any juices from plate garnish with coriander serve.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: