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:

• Juice of 2 limes

• 3 tbsp fish sauce

• 2 red chillies, finely sliced (Thai, Bird’s Eye or regular red chillies)

• 1 large garlic clove, minced

• 2 tbsp neutral oil (like groundnut or sunflower)

• 1 tbsp white sugar

• Small handful fresh coriander, finely chopped

• Pinch of sea salt

Whisk together in a bowl and set aside.

For the Salad Base

Fresh, crisp, and full of texture:

• 1 head of Romaine lettuce, chopped

• ½ cucumber, deseeded and sliced

• A handful of cherry tomatoes, halved

• 4 spring onions, finely sliced

• 2 shallots, finely sliced

• ½ small red onion, finely sliced

• 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.