Rice noodle salad with grilled steak, lime and Vietnamese mint

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
• 1/4 cup fried shallots
• 1 cup (loosely packed) Vietnamese mint
• 1/2 cup coarsely torn coriander
• Lime or lemon wedges (optional), to serve
• Noodle dressing
• 60 ml (1/4 cup) fish sauce
• 60 ml (1/4 cup) lime juice
• 2 small red chillies, finely chopped
• 1 garlic clove, crushed

Instructions

1. 1

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

2. 2

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

3. 3

   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. 4

   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.