Thai style char-grilled beef salad

Ingredients

2 thick-cut beef rump steaks (about 250g each)

1 small continental cucumber, sliced

150 g green beans, pimmed and blanched

250 g cherry tomatoes, halved

0.5 red onion, sliced

0.25 cup sweet chilli sauce

juice of 2 limes

2 tsp soy sauce

rice and lime wedges to serve

Brush the steaks lightly with oil. Season with salt and pepper. Preheat the char-grill plate or pan to hot before adding the steaks
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks rest, toss the remaining ingredients together. Slice the steaks thinly and mix with the salad
Serve with rice and lime wedges

Thickly cut rump, rib eye/scotch fillet or sirloin/porterhouse/New York steaks work best for beef salads like this one
Preheat the barbecue or char-grill pan to hot before adding the meat. Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into the meat