Steak noodle salad
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Ingredients
Method
Boil a kettle. Season the steaks and set aside. For the dressing, mix the fish sauce, sugar, chilli and lime juice with 4 tbsp just-boiled water in a small bowl. Cook the noodles according to pack instructions. Meanwhile, prepare the vegetables: cut the carrot into thin matchsticks. Cut the cucumber into quarters, then slice diagonally. Roughly chop the mint and coriander leaves.
Heat a non-stick frying pan until smoking hot. Cook the steaks, turning them regularly, until well-browned and cooked to your liking (for medium-rare, bavette will take 4-5 minutes, sirloin 2-3 minutes). Transfer to a plate. Add a splash of water to the pan, then pour the juices over the steaks and set aside to rest for 5 minutes.
Toss together the noodles, vegetables and herbs with ½ the dressing, then divide between 2 plates. Slice the steaks and sit on top with the juices. Drizzle over the remaining dressing, scatter over the peanuts and serve with extra lime wedges.
