for 4 person

Dressing

5 tbsp	rice vinegar
3 tbsp	soy sauce
1 ½ tbsp	fish sauce
1	organic lime, grated zest and the juice
¼ tsp	ground coriander seeds

Rice noodles

125 g	wide rice noodles
	salted water, boiling

Charcoal/gas/electric grill

2	flank Steak (each approx. 250 g)
1 tbsp	sesame oil
½ tsp	salt
a little	pepper

Serve

250 g	mini cucumbers, thinly sliced
½ bunch	peppermint, leaves torn off
40 g	salted peanuts, coarsely chopped

How it's done

Dressing

In a small bowl, mix the rice vinegar with all the other ingredients up to and including the ground coriander seeds.

Rice noodles

Cook the rice noodles in boiling salted water for approx. 8 mins. until al dente, drain, rinse with cold water, mix in a bowl with half of the dressing, set aside.

Charcoal/gas/electric grill

Brush the steaks with oil, season, grill the meat over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side. Place the steaks on a platter, cover and leave to rest for approx. 5 mins. Carve the steaks.

Serve

Add the cucumber and mint to the rice noodles along with the flank steaks and the remainder of the dressing, mix, plate up. Sprinkle with the peanuts.

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