Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers

April 12, 2024

Like its bashed cucumbers, this noodle salad is smashing.William Meppem

easyTime:30 mins - 1 hourServes:4

Simply grilled steaks and a bright, herbaceous salad are the very stuff of easy weekend meal prep – and a perfect picnic option on a warm day. The flavours here really pack a punch, so use more or less chilli to suit your palate, but do try to use all the herbs I’ve suggested here: they really do make this salad.

Ingredients

FOR THE STEAK MARINADE

2 tbsp dark soy sauce
1 tbsp neutral oil (such as avocado or grapeseed oil)
1 tbsp brown sugar
4 New York strip (or sirloin) steaks (150g-200g each)

FOR THE vermicelli SALAD

200g dried vermicelli noodles
2 garlic cloves
1-2 fresh bird’s eye chillies (stem and seeds removed)
2 tsp white sugar
2 roma tomatoes, roughly chopped
120ml fresh lime juice (about 4 limes)
120ml fish sauce
120ml neutral oil (such as avocado or grapeseed oil)
½ red onion, sliced thinly
1 telegraph cucumber
4 spring onions, sliced thinly
½ cup Thai basil leaves, loosely packed
½ cup fresh coriander (stems included), loosely packed
¼ cup fresh mint leaves, loosely packed

Method

Step 1
To make the steak marinade, combine the dark soy sauce, neutral oil and brown sugar in a mixing bowl and stir to combine. Brush the marinade onto both sides of the steaks and leave them to come to room temperature. Heat a charcoal or gas grill, or an indoor grill pan, to a medium-high heat in preparation for cooking the steaks.
Step 2
Bring a pot of water to the boil and add the noodles. Boil for 2 minutes, then drain and rinse under cold running water and set aside to continue draining while you prepare the rest of the salad ingredients.
Step 3
To make the dressing, use a large mortar and pestle, preferably, or a food processor. Combine the garlic and the bird’s eye chillies and crush to form a smooth paste. Add the sugar and crush in the tomatoes. It needn’t be completely smooth: a few chunks are OK. Transfer to a mixing bowl and add the lime juice, fish sauce and neutral oil. Stir to combine.
Step 4
Rinse the red onion slices under cold running water and then add them to the dressing. Set aside.
Step 5
Use a rolling pin or a heavy mallet to break apart the cucumber – you want irregular, bite-sized pieces – and set aside.
Step 6
Finely chop half of each quantity of the herbs, leaving the rest for the salad garnish.
Step 7
Cook your steaks for 2-3 minutes per side or to an internal temperature of about 55C-58C medium-rare. Cook for longer if you like them well-done and allow to rest for 5 minutes before slicing very thinly.
Step 8
In a large mixing bowl, combine the noodles, dressing, cucumber and chopped herbs and toss to combine. Lay this on the base of a large platter or on individual plates. Place the sliced steak on top. Garnish with the spring onions and the remaining fresh herbs, and serve.