Name: Rice noodle salad with grilled steak, lime and Vietnamese mint
Yield: 4 - 6
Ingredients: 1 large T-bone steak (about 800gm); Vegetable oil, for brushing; 300 gm dried thin rice noodles, soaked in boiling water to soften for 5 minutes; 1 spring onion, thinly sliced; ¼ cup fried shallots; 1 cup (loosely packed) Vietnamese mint; ½ cup coarsely torn coriander; Lime or lemon wedges (optional), to serve; Noodle dressing; 60 ml (¼ cup) fish sauce; 60 ml (¼ cup) lime juice; 2 small red chillies, finely chopped; 1 garlic clove, crushed

The sour-salty punch of lime juice and fish sauce in the dressing for this Southeast Asian-style noodle salad brings the beef’s richness right into balance. If you have extra time, slice and deep-fry your own shallots in a neutral oil, and once the oil has cooled, drizzle some of it on top for extra intensity.

Ingredients

1 large T-bone steak (about 800gm)

Vegetable oil, for brushing

300 gm dried thin rice noodles, soaked in boiling water to soften for 5 minutes

1 spring onion, thinly sliced

¼ cup fried shallots

1 cup (loosely packed) Vietnamese mint

½ cup coarsely torn coriander

Lime or lemon wedges (optional), to serve

Noodle dressing

60 ml (¼ cup) fish sauce

60 ml (¼ cup) lime juice

2 small red chillies, finely chopped

1 garlic clove, crushed

Method

1.Burn coals on a charcoal barbecue down to white embers and wait for embers to settle, or preheat a barbecue to high.

2.Meanwhile, for dressing, combine ingredients in a bowl and season to taste.

3.Brush steak with oil and grill, turning once or twice, until cooked to your liking (8-12 minutes for medium-rare). Rest steak for 5 minutes, then slice and keep warm.

4.Toss noodles with dressing and transfer to bowls. Top with sliced steak and spring onion, and scatter with fried shallot and herbs. Serve with lime or lemon wedges.

Styling by Lisa Featherby

Styling by Lynsey Fryers