BANGKOK RUMP STEAK

serves 1

160g rump steak Canola oil

FOR THE DRESSING 50g good soy sauce 50g rice vinegar 20g sriracha

10g chopped ginger 10g chopped garlic 5g chopped red chilli FOR THE SALAD 2 sliced French radishes 4 branches of mint 4 branches of coriander 4 branches of parsley 1 tbsp fish sauce 1 tbsp lime juice 1 tbsp sugar

1

For the dressing: mix all the ingredients in a large mixing bowl and store at room temp until ready to serve. For the salad: mix all ingredients together and set aside. 2

Heat a heavy pan on high heat. Drizzle canola oil in the pan and sear the steak until medium rare. Set aside to rest. 3

Drizzle the sauce on the bottom of a serving plate. Slice the steak and put on top of the sauce. Serve with the salad on top of the steak.