Ingredients:
- 400g Inishella beef sirloin steak, fat trimmed
- 1 tbsp olive oil
- 2 tbsp sesame seeds
- 1/2 red onion, sliced
- 1 red chilli, thinly sliced
- 1 red pepper, thinly sliced
- 1 carrot, shredded
- 1/2 cucumber, shredded
- 100g vermicelli rice noodles
- 1 head of baby gem lettuce, shredded
- 1 bunch of fresh mint, chopped
- 1 bunch of fresh coriander, leaves picked
- 1 small bunch of fresh basil, leaves picked
- Handful of Salted roast peanuts, chopped
- For the dressing
- 1 small red chilli, chopped
- 1 garlic clove, crushed
- 1 shallot, finely diced
- 1 small ginger, piece finely chopped
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp toasted sesame oil
- 1 lime, juiced, plus wedges to serve
Method:
- Add all the ingredients for the dressing to a bowl and stir to combine. Set aside.
- Preheat a grill pan to a high heat. Brush the steak with oil and season well. Cook the steak for four minutes on each side for medium-rare, or until cooked to your liking. Set aside for five minutes to rest, then slice against the grain.
- Combine all the remaining ingredients for the salad in a large bowl, except the peanuts, add the dressing and toss to combine. Add the sliced steak and a handful of chopped roasted peanuts to serve.
