This gutsy-flavoured noodle salad is wonderful served chilled with the beef hot and thinly sliced.

Ingredients

• 600-750 gram piece rump steak, trimmed of fat

Thai rice noodle salad

• 250 grams rice or bean thread vermicelli
• ½ telegraph cucumber, halved and sliced
• 3-4 spring onions, trimmed and shredded
• 1 red capsicum, finely sliced
• 1 small red onion, peeled and finely sliced
• ¼ cup fresh mint leaves

Thai dressing

• 1 large red chilli, deseeded and sliced
• 1-2 cloves garlic, peeled and finely chopped
• 1 teaspoon white sugar
• 2 limes, grated rind and juice
• 4 tablespoons water
• 1 tablespoon Thai fish sauce
• 2 tablespoons finely chopped fresh coriander, including leaves, stalks and roots

Method

1. Season the steak with salt, pepper and a little oil. Pre-heat a grill or frying pan until very hot. Add the steak and sear on both sides.
2. Transfer to a 200ºC oven for 8-10 minutes. This will cook the steak to rare. Allow an extra 5 minutes for medium. Cover and set aside to rest for 5 minutes before carving.
3. Slice the beef thinly. Arrange the salad on serving plates and top with the beef.
4. Thai rice noodle salad
5. Pour boiling water over the noodles and allow to stand for 10 minutes. Drain well and cut into shorter lengths. Toss all the salad ingredients together with the noodles and dressing.
6. Thai dressing
7. Stir the dressing ingredients together.