Make the dressing by mixing all the ingredients in a glass bowl.
If using rump steak, rub it all over with coarse sea salt and freshly ground pepper. Grill the rump steak to your preference: it should be medium-rare or
While it is still warm, and about 10-15 minutes before you are ready to serve, put the slices into the bowl with the dressing. If using sliced roasted beef, put these into the dressing.
Arrange the salad mixture on a serving platter, place the beef slices on top and pour the dressing over all. Garnish with coriander leaves and Crisp-fried Shallots. Serve at room temperature. Alternatively, the salad mixture can be divided among individual plates (preferably large ones, to make the best effect) and arranged attractively, with the slices of beef on top. Or, if you are using large slices of roasted beef, you can roll these to contain some of the salad.