Thai-Style Steak

Rub 2/3 of the Thai red curry paste (check ingredients list for amount) over the beef rump. Season with salt and pepper and drizzle with a little olive oil and set aside on a plate.

Finely slice the cucumber on an angle. Slice the carrot (unpeeled) into 0.5 cm matchsticks TIP: You can grate the carrot if you prefer. Dice the Roma tomato. Combine the cucumber, carrot and tomato in a medium bowl and dress with the Thai lime and coriander dressing just before serving. Pick the coriander leaves.

Heat a drizzle of olive oil in a medium frying pan over a high heat. Add the rump steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Finely slice before serving.

While the steak is resting, wipe out the pan to remove any burnt bits. Return the pan to a medium heat and add the remaining red curry paste, coconut milk, fish sauce, brown sugar and rice wine vinegar. Bring to the boil then reduce heat to low and simmer for 3-4 minutes or until reduced by 1/3. TIP: as as little or as much curry paste as you like depending on your taste preference. Pour any resting juices from the steak into the sauce for extra flavour.