•  600g rump steak, trimmed
•  vegetable oil, for brushing
•  ⅓ cup basil leaves
•  ⅓ cup coriander (cilantro) leaves
•  ⅓ cup mint leaves
•  1 x 250g punnet cherry tomatoes, halved
•  1 red onion, sliced
•  1 Lebanese cucumber, sliced

•  ½ cup (125ml) coconut milk
•  1 teaspoon fish sauce
•  1 tablespoon lime juice
•  2 small chillies, chopped

   To make the dressing, place the coconut milk, fish sauce, lime juice and chilli in a bowl and stir to combine.

   Heat a char-grill pan over high heat. Brush the steak with oil and cook for 4 minutes each side for medium-rare or until cooked to your liking. Allow to rest and slice.

   Combine the steak, basil, coriander, mint, tomato, onion and cucumber in a large bowl. Divide the salad between serving bowls and serve with the dressing on the side. Serves 4.