Sweet, tangy and spicy. Three words that perfectly describe the taste of this crunchy Thai-inspired salad. Perfect for weeknight dinners on the patio, this salad takes less than 30 minutes to prepare and is sure to please the whole family.
Ingredients
2 to 3 Fontaine Family Aged Beef Strip Loin Steaks
90 g (3 oz) vermicelli rice
MARINADE
30 ml (2 tbsp.) lemongrass, chopped
15 ml (1 tbsp.) ginger, chopped
2 cloves garlic, chopped
60 ml (1/4 cup) soy sauce
Juice of 2 limes
45 ml (3 tbsp.) sesame oil
30 ml (2 tbsp.) sugar
15 ml (1 tbsp.) Nuoc-Mâm (fish sauce)
5 ml (1 tsp.) sambal oelek (chilli sauce)
Salt and freshly ground pepper
salad dressing
60 ml (1/4 cup) sesame oil
Juice of 2 limes
30 ml (2 tbsp.) soy sauce
15 ml (1 tbsp.) Nuoc-Mâm (fish sauce)
10 ml (2 tsp.) sugar
1.25 ml (1/4 tsp.) crushed chili
salad
1 not too ripe mango, cut into strips
1 red pepper, cut into strips
125 ml (1/2 cup) cherry tomatoes, halved
1/4 English cucumber, seeded and cut in half
2 green onions, chopped
12 fresh mint leaves, chopped
30 ml (2 tbsp.) fresh coriander, chopped
105 ml (7 tbsp.) unsalted peanuts, roasted and chopped
Preparation
Place all the ingredients for the marinade in a bowl and mix well.
In a large freezer bag, place the steaks and pour in the marinade. Close the bag and place in the refrigerator to marinate for at least 2 hours.
Place rice noodles in a large bowl. Cover completely with boiling water. Let the noodles soften for about 10 minutes. Drain and rinse noodles in cold water. Set aside.
Preheat the barbecue to maximum intensity.
In a smaller bowl, combine all the ingredients for the salad dressing.
In a larger bowl, combine the mango, pepper, tomatoes, cucumber, onion, mint and cilantro. Pour in dressing and mix well.
Place drained noodles and salad on a large serving dish. Set aside.
Remove the steaks from the bag, being careful to remove the excess marinade.
Cook the steaks for 3 to 4 minutes on each side, to suit cooking preferences.
Remove meat when cooked, cover with foil and let rest for 5 minutes.
Cut the meat into nice slices and place on the salad. Garnish with the roasted peanuts.