The perfect main-course summer salad - fresh, light, balanced and healthy.  To ensure really tender beef for this salad, we're vacuum-sealing rump steaks and cooking them very gently for eight hours in a water-bath - you get the flavour of rump but the texture almost fillet. Alongside the steak will be a salad of cucumber, cos lettuce,  grape tomatoes, spring onions and masses of mint and coriander. A crunchy sprinkle of crisp-fried shallots and nuts will be kept separate, as will the fish sauce/lime juice/chilli dressing, to keep everything fresh till you serve. 
Ingredients: rump steak, salt sesame oil, spring onions, chilli, baby tomatoes, cos lettuce, cucumber, coriander, mint. Dressing: garlic, lime juice, fish sauce, sugar, peanuts, crisp fried shallots.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Steak suitable for freezing; salad not. Defrost before use.

The steak can be served straight from the fridge but we prefer to  remove it from its packet (pouring away the juice) and sear it very quickly on a  smoking hot BBQ or griddle pan until nicely coloured before slicing across ways into thin slices.

Toss the salad onto a bowl or platter with some of the dressing, strew the steak over the salad, sprinkle with the crisp fried shallots and nuts drizzle with more dressing.

This salad is complete as it is but if you're feeding hungry hordes, you can extend it with rice vermicelli.