Grilled Thai Beef & Noodle Salad

• 450g beef steak
• Salt and pepper
• Marinade
• ¼ cup light soy
• 1 stalk lemongrass heart, finely chopped
• 5 lime leaves, thinly sliced
• 2 garlic cloves, minced
• 1 knob of garlic, minced
• Dressing
• ¼ cup rice vinegar
• 1 tbsp coconut sugar
• 3 tbsp fish sauce
• 4 tbsp light soy sauce
• Juice of 2 limes
• ¼ long red chilli, finely diced
• 2 cloves garlic, minced
• 1 knob ginger, minced
• Salad
• 300g fresh rice noodles, or any noodles you like
• ¼ wombok, thinly sliced
• ¼ red onion, thinly sliced
• 1 bunch of coriander, roughly chopped
• 1 bunch of mint, roughly chopped
• 1 bunch of basil, picked
• 1 cucumber, sliced
• 1 long red chilli, thinly sliced
• 3 spring onions, thinly sliced
• 1 cup bean sprouts
• ¼ cup extra virgin olive oil

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1. In a bowl combine all ingredients for the marinade and season with salt and pepper. Add the steak, coat evenly and marinade for at least 1 hour or ideally overnight. 2. In the meantime, combine rice vinegar, sugar, fish sauce, soy sauce, lime juice, chilli, garlic and ginger in another bowl for the dressing. 3. Warm or cook your noodles, then mix all salad ingredients together and pour dressing and oil over. 4. Heat a grill pan over high heat. Add olive oil, then place marinated steak onto the pan and sear both sides until cooked to your liking. Rest the steak for 3-5 minutes. 5. To serve, place a handful of salad on a plate then add sliced steak on top. Serve and enjoy.