Brush the beef steack with salt and olive oil.

In a hot enough frying pan, cook the rump on one side for 2 minutes and turn over.
After 2 minutes, While tilting the pan, melt 2 dabs of butter on the side and drizzle the steak with it several times for a juicy meat.
Cook until cooked through and let it rest for 5 minutes.

For a better control for the cook place a thermometer in the centre of the meat (50-52 degrees for medium rare, 53 to 58 degrees for slightly pink and beyond for well-cooked).
If you do not have a thermometer, press the meat with your finger, for a slightly pink cooking, the meat should not show resistance.

Grate or cut the carrots into strips, slice the cabbage and cut thin slices of radish.

Add the nuoc-mam, 1 tbsp of sesame oil, lime juice, palm sugar and mix the salad.
Salt to your suitability.

In a small bowl, add the minced green onions, soy sauce, 1 tbsp of sesame oil, ginger, sesame seeds and mix.

For the plating, cut the steak into slices, place them on a plate, add on top the green onion sauce. Serve the salad next to it, collect the clementine flesh by removing the membranes and place them on top of the salad.