BBQ steak with noodle salad

Ingredients

• 225 grice noodles
• 1 tbspsesame oil
• 1red chilli
• 2unwaxed limes
• 4 tbspfish sauce
• 2 tbspdark soft brown sugar
• 15 gfresh mint
• 15 gfresh coriander
• 1 headcrisp green lettuce
• 550 gsteak

Instructions

1. 1

   Light the barbecue

   Light the barbecue so it is ready for grilling.

2. 2

   Cook the noodles

   Prepare the noodles according to the packet instructions. Rinse them thoroughly under cold water, then toss with the sesame oil.

3. 3

   Mix the dressing

   Finely chop the chilli. Scrub the limes, finely grate the green zest and squeeze out the juice. Mix the chilli, zest and juice with the fish sauce and sugar.

4. 4

   Prepare the greens

   Roughly chop the mint and coriander, then roughly chop the lettuce.

5. 5

   Grill the steak

   Pat the steaks dry with kitchen paper and season with pepper and, if you like, salt. Grill on the barbecue for about 7 minutes, turning halfway through.

6. 6

   Rest the meat

   Put the steaks on a plate, cover with foil and leave to rest for 5 minutes.

7. 7

   Toss the salad

   While the steak rests, toss the lettuce, mint, coriander and noodles with the dressing.

8. 8

   Slice and serve

   Slice the steaks across the grain into strips and serve with the noodle salad.

What is BBQ steak with noodle salad?

This is a barbecue-style steak salad, pairing grilled beef with rice noodles, lettuce and fresh herbs. Its dressing uses lime, fish sauce, chilli and sugar for a balance of sharp, savoury, spicy and sweet flavours.

The combination draws on flavours often associated with Southeast Asian cooking, while the barbecue gives the steak a smoky edge. Here, the cool noodles and crisp greens make a quick, substantial side for the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 38g protein, 51g carbs, 6g fat.

The rice noodles and brown sugar provide most of the carbohydrate, while the steak supplies most of the protein. Sesame oil contributes fat, with smaller amounts from the steak. To balance the plate, serve the steak with a generous share of the lettuce and herbs alongside the noodles.

The dressing makes the dish

Chilli and lime: Finely chopping the chilli helps it spread through the dressing, while the zest adds fragrant citrus flavour alongside the juice.

Fish sauce and sugar: Fish sauce brings savoury depth, and dark soft brown sugar rounds out the sharpness of the lime. Mix until the sugar dissolves as much as possible.

Keep the noodles separate

Cold rinse: Rinsing the cooked noodles thoroughly stops them cooking further and cools them for the salad.

Sesame oil: Tossing the noodles with oil helps keep them from clumping while you prepare the other ingredients. Drain them well first so the dressing is not diluted.

Grilling and resting the steak

Dry surface: Patting the steaks dry before grilling helps them brown rather than steam. Season them just before they go on the barbecue.

Resting time: The method gives the steaks about 7 minutes on the barbecue, turning halfway, then 5 minutes under foil. Steak thickness and barbecue heat affect timing, so use the stated time as a guide and check doneness to your preference.

Slice across the grain

Look for the direction of the long muscle fibres in the cooked steak, then cut across them into strips. This shortens the fibres and makes each piece easier to eat.

Let the steak finish resting before slicing so the salad can be tossed with its dressing in the meantime.

Serving the salad

Toss the herbs, lettuce and noodles with the dressing just before serving so the greens stay crisp. Serve the sliced steak alongside or arrange it over the salad.

The noodle salad is already a substantial accompaniment. If you want extra crunch, serve with additional lettuce leaves rather than adding another cooked side.

Recipe notes & tips

• Have the dressing mixed before the steak comes off the barbecue so the resting time is useful.
• Rinse the noodles until they are cool, then drain them well before adding the sesame oil.
• Taste the dressing before tossing and adjust the chilli to suit your preference.
• Keep the lettuce and herbs roughly chopped so they are easy to pick up with the noodles.
• Slice the steak across the grain for more tender-feeling strips.

Variations

• Milder dressing: Use less chilli for a gentler heat.
• Extra herbs: Add more mint or coriander if you have some to use up.
• More crunch: Serve with extra crisp lettuce leaves.
• Citrus change: Replace one lime with lemon for a slightly different sharpness.
• Alternative greens: Use another crisp lettuce in place of the green lettuce.

Common mistakes to avoid

• Wet steak: Pat it dry before grilling so the surface can brown.
• Clumped noodles: Rinse them well, drain thoroughly and toss with sesame oil.
• Overcooked steak: Treat 7 minutes as a guide and check the meat to your preferred doneness.
• Skipping the rest: Leave the steak under foil for 5 minutes before slicing.
• Tough slices: Cut across the grain rather than along the visible muscle fibres.
• Soggy lettuce: Toss the salad with dressing shortly before serving.

How to store

Store leftover salad and steak in separate airtight containers in the fridge and eat within 2 days. The dressed lettuce will soften, so for best texture keep the dressing separate until serving; reheat steak gently or serve it cold.

Frequently asked questions