Step 1

Brush a chargrill or barbecue grill with the peanut oil to grease and then preheat on medium - high. Spread rump steak on both sides with the red curry paste and cook on preheated chargrill or barbecue for 3-4 minutes each side for medium-rare or until cooked to your liking. Remove steak and set aside to rest for 5 minutes. Meanwhile, bring a medium saucepan of water to the boil. Add the baby corn and cook for 30 seconds to blanch. Drain and refresh under cold running water. Drain well and then cut each baby corn into half lengthways.

Step 2

Slice the steak across the grain into thin strips with a sharp knife.

Step 3

Combine the sliced steak, baby corn, Caesar Salad Mix, red onion, snow pea sprouts, peanuts and coriander in a serving dish. Pour over 80mls (1/3 cup) of the prepared Good Seasons Garlic & Herb Salad Dressing toss to combine and serve .