300g rump steak
2 tsp groundnut oil
Juice of 1 lime
1 red chilli, deseeded and sliced
1 tbsp brown soft sugar
85g babyleaf salad
140g red grapes, halved
Steamed rice, to serve
Rub the steak with 1tsp oil and season well. Fry in a smoking hot pan for 2-3 minutes each side, or longer according to preference. Transfer to a plate, cover loosely with foil and rest for 5 minutes.
Make the dressing by mixing together the lime juice, chilli, sugar and remaining oil in a bowl. Set aside until the sugar dissolves. Divide the salad leaves, beansprouts and grapes between 2 serving bowls. Thinly slice the steak and add the juices to the dressing.
Drizzle the dressing over the salad, toss in the steak and serve immediately with some steamed rice.
Source: BBC Good Food Magazine, June 2010 edition
A juicy, succulent boneless steak, cut from the rump. Grill, fry, stir-fry or roast it.