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.
Serving Size 2
Servings 0