Serves: 4 

Prep Time: 30 minutes 

Cooking Time: 10 minutes 




2 x 250g 28 day dry aged rump steaks 


Salt and pepper 


Juice and zest 3 limes 

45g palm sugar, grated 

25ml fish sauce 

3 cloves garlic 

2 red birds eye chillies, chopped 

2 lemon grass stalks, bruised and chopped 


12 cherry tomatoes 

40g salted peanuts 


30g blanched green beans 

600g (approx.) green papaya, peeled, halved, seeded and cut into julienne 

4 spring onions, sliced 


Coriander and mint to garnish 



  1. For the steak – bring two 250g 28-day dry aged rump steaks up to room temperature. Oil and season well, then griddle or fry on hot griddle or frying pan for 2 minutes each side. Rest. 

  2. For the dressing – mix together the zest and juice of 3 limes, 45g grated palm sugar, 25ml fish sauce, 3 cloves grated garlic, 2 chopped red bird’s eye chillies, 2 bruised and chopped lemongrass stalks. 

  1. Crush 40g salted peanuts and 12 cherry tomatoes in a mortar and pestle. 

  2. Trim the cooked steak and cut into slices. 

  3. Combine the dressing with the tomato and peanut mixture, 30g blanched green beans, 600g julienned green papaya and 4 sliced spring onions. 

  4. Serve on a platter and dig in. 

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