1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons sesame oil
1 teaspoon soy sauce
1 (about 680g) beef rump steak
1 x 200g pkt grape tomatoes, quartered
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, leaves picked, large leaves torn
1 bunch fresh coriander, leaves picked
55g (1/3 cup) toasted peanuts, coarsely chopped
2 tsp Jacoub’s Thai Seasoning
1. Whisk together fish sauce, sesame oil Jacoub’s Thai Seasoning and soy sauce in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, coriander, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
Sirloin, eye fillet or porterhouse steak would also be a great beef substitute.