600g beef rump steak
1 Tablespoon extra virgin olive oil
Salt and freshly ground black pepper
200g salad mix
2 Lebanese cucumbers, seeded, sliced thinly
3 sping onions, sliced thinly
¾ cup toasted cashews
Fresh coriander leaves
Nam Jim Dressing
4 spring onions, sliced thinly
1 clove garlic, peeled, quartered
1 small fresh red Thai chilli, chopped finely
2 teaspoons finely chopped coriander root
1 tablespoon brown sugar
2 teaspoons fish sauce
2 tablespoons lime juice
¼ cup extra virgin olive oil
Heat a grill plate. Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.
Nam jim dressing: Blend or process all ingredients until smooth.
Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with Nam Jim Dressing and top with coriander leaves, if desired.
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