GRILLED STEAK WITH TOSSED NOODLE

GRILLED STEAK WITH TOSSED NOODLE

Servings: 4 servings
Author: Marvellina
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Ingredients

Tossed noodle:

  • 8 oz package of rice vermicelli noodles/ bee hoon
  • 2 Tbsp of sugar
  • Juice of 4 limes
  • 1 Tbsp of red chili sauce
  • 1 Tbsp of fish sauce
  • 3 shallots peeled and thinly sliced
  • 1 English cucumber halved lengthwise, seeded and thinly sliced

Grilled steak:

  • 1 1/2 lbs skirt steak cut into 4 pieces
  • Cooking oil for brushing
  • Kosher salt and freshly ground pepper
  • Kosher salt and freshly ground pepper
  • Small bunch of fresh cilantro leaves

Instructions

  • Bring a pot of water to a boil. Add in the noodle and cook as directed on the package. Drain off water and run under cold water and set aside
  • In a large mixing bowl, add in the sugar and the rest of the ingredient. Stir to mix well. Add in the noodles and toss to mix. Have a taste and season with salt and freshly ground black pepper if need
  • Season the steak with salt and pepper. Preheat the grill. Add about 1 Tbsp of oil to the grill. Grill the steak until marked, about 3 minutes per side (this will give you medium rare, which I like). Remove from the grill to cutting board and let it rest for 5 minutes before slicing. Thinly slice and place on top of the noodles. Garnish with cilantro leaves