The missus was heading out for the evening, So I thought i’d whip myself something up that was really tasty, hastle and guilt free. These types of salads are absolutely perfect for me. Filling, crunchy, sweet, sour, hot. They’ve got it all. Chuck a sliced medium-rare sirloin on the top of it and serve it with an ice cold beer and you’ve got the makings of a dream dinner. It all takes about 10 minutes to prepare too.
Just make sure there’s some left-over for when your other half gets in, otherwise there will be problems!
For 2 you’ll need:
1 Sirloin Steak
2 Nests of Rice Vermicelli Noodles
1 carrot, grated
1 Cucumber, peeled into ribbons
1/2 onion, sliced
1/2 pack of salad radishes, quartered
1 chilli, finely sliced
Small bunch of coriander, roughly chopped
Small bunch of mint, chopped
Thumb-sized piece of ginger, finely grated
1 clove of garlic, finely grated
juice of 2 limes
3 tbsp fish sauce
1 tbsp palm sugar
Place your rice noodles in a bowl and cover with boiling water. After 3 minutes drain and fill bowl with cold water so that you stop them from cooking further. Place to one side.
In a separate bowl place your grated carrot, sliced onion and radishes, chilli, and peel your cucumber with a vegetable peeler so that you get nice delicate ribbons. Once your noodles are cold add them to your bowl of vegetables.
Now mix up your dressing by adding all of the ingredients together and mixing well. Taste. It may well need more lime juice or fish sauce, remember it needs to be zingy and slightly salty so that the flavour carries through into your salad. Once mixed add this to your bowl of vegetables and noodles so that these flavours can start to mix and react.
Put a heavy-based frying pan onto a high heat until it begins to smoke. In the meantime slightly oil your steak and season it well with salt and pepper. Once the pan is as hot as you dare through it in. Cook your steak to your liking, I cooked my rib-eye for 2 minutes on each side. Once your steak is cooked place on a plate so that it can rest and the meat can relax. Whilst your steak is resting roughly chop your mint and coriander.
Slice your steak against the grain and throw it into your bowl, not forgetting those lovely juices that the meat will have released whilst it rests.
Plate up and devour.