Serves 4 Cold
Beef Fish Vegetables Main course Salads Dairy free
1 teasp Salt
1 tbsp Lime Juice
1 x 450g/1lb piece Rump Steak
For the Dressing
1 tbsp Chilli Paste
8 Shallots, finely sliced
4 Stalks Lemon Grass, finely sliced
on the diagonal
2 tbsp Fish Sauce
3 tbsp Lime Juice
Cut the aubergines into 2.5cm/1inch cubes, and boil or steam them until just tender. Drain well and place in a mixing bowl.
Preheat the grill to hot.
Mix together the salt, lime juice and enough water to just cover the aubergine. Leave to marinate whilst you cook
Grill the steak for 5 minutes on each side until fairly well done, then cut it
and set aside.
Whilst the steak is cooling, make the dressing by combining all the ingredients. Drain the aubergines, rinse and
dry on kitchen paper.
To serve - toss the beef and aubergine chunks together in a large serving dish, pour over the dressing, toss again and serve