Recipe by @DishydishesX on Instagram
A vibrant, flavour-packed salad — perfect for warm summer days. This dish brings together the richness of organic, dry-aged beef with the bright, punchy flavours of Southeast Asia. Fresh herbs, zingy lime, a gentle kick of chilli, and our 28-day aged rump steak make this a salad worth sitting down for.
Serves 2
For the Dressing
Begin by preparing the dressing, allowing time for the flavours to infuse:
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Juice of 2 limes
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3 tbsp fish sauce
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2 red chillies, finely sliced (Thai, Bird’s Eye or regular red chillies)
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1 large garlic clove, minced
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2 tbsp neutral oil (like groundnut or sunflower)
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1 tbsp white sugar
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Small handful fresh coriander, finely chopped
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Pinch of sea salt
Whisk together in a bowl and set aside.
For the Salad Base
Fresh, crisp, and full of texture:
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1 head of Romaine lettuce, chopped
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½ cucumber, deseeded and sliced
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A handful of cherry tomatoes, halved
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4 spring onions, finely sliced
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2 shallots, finely sliced
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½ small red onion, finely sliced
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A handful each of fresh coriander and mint, finely chopped
Toss together and divide between two serving bowls.
For the Steak
Season two organic 28-day aged rump steaks generously with sea salt and freshly cracked black pepper. Grill on a hot BBQ or sear in a cast-iron pan to your preferred doneness — we recommend medium-rare for optimum flavour and tenderness. Allow to rest for 5 minutes.
To Assemble
Slice the rested steaks thinly and lay over the prepared salad. Spoon over any resting juices for extra richness. Drizzle generously with the dressing and finish with a handful of crushed roasted peanuts for crunch.
Serving Suggestion:
This dish pairs beautifully with steamed jasmine rice or cold rice noodles for a more substantial meal.