Pan-fried rump steak with Thai-inspired noodle salad

Soak the rice noodles according to pack instructions, then drain, refresh under cold water, drain again and set aside.

Cut away the melon skin, remove the seeds, then dice the flesh. Trim, quarter, core, then thinly slice the fennel. Thinly slice the radishes. Combine in a large bowl or on a platter. Mix all the dressing ingredients together in a smaller bowl.

Pat the steak dry, season with salt and rub with the oil. Place a frying pan over a medium-high heat. When hot, fry the steak for 4 minutes each side for medium (or see tip), until browned all over. Leave to rest on a plate for a few minutes while you finish putting the salad together

Add the noodles to the bowl or platter, with the dressing and dill, then toss well. Sprinkle with peanuts. Slice the steak against the grain and serve on top. Serve as a sharing platter for two, with extra lime wedges for squeezing over, if liked.