1 Heat an oiled grill pan. Add steak. Cook, turning once, for about 8 minutes on each side, or until cooked to your liking. Remove and cover. Stand for 5 minutes before slicing thinly.
2 To make Thai dressing, place all ingredients in a small jug. Whisk to combine.
3 Place beef, sprouts, cucumber, mint and salad leaves in a large bowl. Add dressing.
Toss to combine.
4 Sprinkle toasted sesame seeds over beef salad before serving.

Tip: To test steak, press with the back of tongs. Rare is soft when pressed, medium is firm and well done is very firm. Lamb backstraps or cutlets can be substituted for the rump steak. If you prefer a spicy dressing, use hot chilli sauce.