Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

A salade tiède, or warm salad, this stunning dish is made with lean, tender beef in a zesty Asian dressing, garnished with crisp cucumber and sweet mango, and served with rice cooked in coconut milk.


  • 750 g piece of rump steak, cut 2.5 cm thick
  • Vegetable oil
  • 10 g


Heat a stovetop grill pan over moderate to high heat until very hot but not smoking.

Lightly brush the steak with oil and place on the hot pan. Grill for about 3 minutes on each side; the steak should be rare to medium-rare (it will continue to cook a little after it is removed from the heat). Move steak to a plate. Let rest while you make the dressing.

Put the dressing ingredie