Beef Steak & Zingy Cherry Tomato Salad

• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil. • Add cherry tomatoes, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.