Sharing Rump Steak with Thai Noodle Salad

Serves 2-3

Takes 1 hour

Gone are the days of small individual steaks served on lonely plates with a morsel or two of vegetables or lettuce. Eating has evolved into a much more social celebration. Sharing plates and big boards to really grab people’s attention is a much more convivial way to enjoy a meal. Rump tends to get a bad name in comparison to its sirloin, fillet and ribeye competitors, with people fearing it can be ‘tough’. In this recipe, a large rump steak, big enough to share between 2-3 people, really takes centre stage. Due to the size and thickness, this cooks very similarly to a ribeye, leaving you with beautifully tender meat when sliced against the grain. Asian flavours really favour cuts like this, the accompaniment of a zingy Thai noodle salad is a wonderful combination and a real celebration of flavours, sure to impress your loved ones.

1. Remove your steak from the fridge 2 hours before you want to cook, to allow it to come to room temperature.
2. Place the steak in a large bowl or baking tray and pour the dark soy all over. Set aside to marinade for 20 minutes.
3. Set a griddle pan on a medium heat, drain any excess soy from the steak and brush with a little olive oil on both sides.
4. Carefully place the rump fat side down into the pan, using tongs to hold it in place whilst you render down that fat. This will take approx. 6-7 minutes.
5. Flip and cook for 8 minutes on one side, until you get those lovely char marks then turn and cook for a further 8 minutes on the other. This is for steak that is nice and blushing, if you want it cooked more, leave in the pan for a further 4 minutes per side.
6. Place on a wooden board and cover well with foil, allow this to rest for a good 20 minutes. This is a thick piece of meat so will need a longer resting period than your average steaks. Whilst the steak is resting, you can make the noodle salad.
7. Combine the red cabbage, carrots, radishes, red pepper, red chilli and spring onions in a large bowl.
8. Set a pot of salted water onto boil and add the noodles, cook for 4 minutes, retain a small amount of the noodle water and drain the rest. Allow to cool for 5 minutes before adding to the bowl with the veg.
9. Combine all the ingredients for the dressing in a bowl and add a splash of the retained noodle water. Whisk well to combine and pour all over the noodles and veg. Toss well to ensure everything is nicely coated.
10. Time to slice up the steak, serve on a large sharing bowl alongside the Thai noodle salad. Finish with a scattering of coriander and sesame seeds over the noodles and a pinch of chilli flakes over the steak. Dig in and enjoy!

• 1-1.2kg rump steak
• 5 tbsp dark soy sauce
• Olive oil
• Pinch of chilli flakes
• 200g glass noodles
• 1/3 red cabbage, shredded or thinly sliced
• 2 carrots, peeled and grated
• 150g radish, thinly sliced
• 3 spring onions, thinly sliced
• 1 red pepper, diced
• 1 red chilli, deseeded and finely diced
• Salted peanuts, crushed
• Handful of coriander, roughly chopped for garnish
• Sesame seeds, for garnish

For the dressing:

• 2 tsp ginger paste
• 2 garlic cloves, peeled and grated
• Juice of 1 orange
• Juice of 1 lime
• 1 tsp peanut butter
• 3 tbsp light soy sauce
• 2 tbsp honey
• 4 tbsp sesame oil
• 1 tsp sriracha
• 1 tsp salt