Thai-style salad with beef

Ingredients for 2 servings:

• 2 rump steaks
• 1 iceberg lettuce
• 1 cucumber(s)
• 125 g cocktail tomatoes
• 1 onion(s), red
• 1 small bunch of spring onions
• 1 pepper, red
• 4 tbsp lime juice
• 4 tbsp sugar
• 4 tbsp balsamic vinegar, lighter
• 4 stalks of coriander
• 4 sprigs of mint

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the rump steaks, pat dry, and sear in a little oil in a pan for about 2 minutes on each side. Then reduce the heat to the lowest setting and let the meat simmer gently until cooked through. Wash, peel, and halve the cucumber, remove the seeds, and cut into diamond-shaped pieces. Wash and halve the tomatoes. Peel and halve the onions, and cut into thin pieces. Wash and trim the spring onions, then cut into 1 cm long pieces. Wash the peppers, remove the seeds, and cut into fine strips. Wash, spin dry, and roughly chop the coriander and mint. Trim and wash the iceberg lettuce, then cut or tear into large pieces. Mix everything together well in a large bowl. Mix the sugar, lime juice, and balsamic vinegar to make the dressing. Slice the meat. Arrange the salad on plates, pour the dressing over the salad, and arrange the steak strips on top.