Thai Beef Salad

DRESSING

1 lemon grass, cut into 2cm pieces
2 cloves garlic, crushed
1/4 cup coriander leaves
1 small red chilli, seeds removed and chopped, (use 2 chillies if you like
it spicy)
2 tablespoons lime or lemon juice
1 tablespoon fish sauce
1 tablespoon palm or brown sugar
6 spring onions or 3 shallots, sliced

500 g rump steak, trimmed of all visible fat
200 g rocket or mixed lettuce leaves, washed and drained
2 Lebanese cucumbers, thinly sliced
1 punnet cherry tomatoes
2 tablespoons mint leaves, finely sliced

DIRECTIONS
In a large bowl, stir together the dressing ingredients until well combined
and the sugar is dissolved. Adjust the flavor, if desired, by adding more
sugar and/or fish sauce. Set aside.

Cook the steak over high heat on a preheated grill for approximately 4-6
minutes on each side, until it is cooked medium. Remove from heat and slice into thin strips. You can add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours, or just serve it straight away.

Tear the lettuce into bite size pieces and place in a salad bowl. Arrange
the cucumber on top of the lettuce, and then pour the meat and dressing over.
Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Notes: Slice the meat across the grain to achieve the most tender eating
quality. This is important when cutting raw meat and when carving roasts.