Simply sprinkle the rump steak with salt and drizzle with vegetable oil and barbecue on a hot barbecue for 2-3 minutes on each side for medium rare.
Remove from the grill, slice and place on top of a salad of blanched green beans, halved cherry tomatoes, coriander and mint leaves.
Dress with a mix of half fish sauce, half lime juice, a teaspoon of sesame oil and enough sugar to sweeten well. Sprinkle with crushed roasted peanuts.
