Serves 4
Preparation time 25 mins + resting
Cooking time 25 mins
INGREDIENTS
2 x 200g beef rump steaks, trimmed of fat
100g (1⁄2 cup) brown rice
3 cloves garlic
4 long red chillies (optional), seeded, roughly chopped
3 tbsp fish sauce
4 tbsp lime juice
1 cup loosely packed coriander
2 tbsp brown sugar
1 tbsp canola oil
500g seedless watermelon, rind removed, cut into rough small wedges
1 cucumber, seeded, thinly sliced
2 green capsicum, thinly sliced
2 green onions, thinly sliced
1 cup loosely packed mint leaves
300g mixed green salad leaves
METHOD
1. Cook rice in a small saucepan of boiling water for 25 minutes or until cooked. Drain and evenly spread over a large plate and refrigerate until cooled completely.
2. To make dressing, process garlic, chillies, fish sauce, lime juice, coriander and sugar in a food processor until finely chopped and combined.
3. Preheat a lightly greased grill pan over high heat. Place steaks on a large plate and rub oil over each. Cook for 2 minutes each side or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before slicing. Transfer sliced steak to a bowl, add one-third of the dressing and toss well to combine.
4. Place watermelon, cucumber, green capsicum, green onions, mint, mixed green salad leave and rice with half of the remaining dressing in a large bowl and toss well to combine.
5. To serve, divide watermelon salad among bowls, top with sliced beef and drizzle with remaining dressing.
The Carousel thanks Meat and Livestock Australia for this recipe.
