Australian Gourmet Traveller - (11)November 2019 (1)

Grilledsteakwithrice

noodles,limeand

Vietnamesemint SERVES4-6

Thesour-saltypunchoflimejuiceandfish
sauceinthedressingforthisSoutheast
Asian-stylenoodlesaladbringsthebeef’s
richnessrightintobalance.If youhaveextra
time,sliceanddeep-fryyourownshallots
ina neutraloil,andoncetheoilhascooled,
drizzle some of it on top for extra intensity.

1 largeT-bonesteak

(about800gm)

Vegetableoil,forbrushing

300 gmdriedthinricenoodles,

soakedinboilingwater

tosoftenfor5 minutes

1 springonion,thinlysliced

¼ cupfriedshallots

1 cup(looselypacked)

Vietnamesemint

½ cupcoarselytorncoriander

Limeorlemonwedges

(optional),toserve

NOODLEDRESSING

60 ml(1/4cup)fishsauce

(ortotaste)

60 ml(1/4cup)limejuice

2 smallredchillies,

finelychopped

1 garlic clove, crushed

1 Burncoalsona charcoal

barbecuedowntowhiteembers

andwaitforemberstosettle,

orpreheata barbecuetohigh.

2 Meanwhile,fordressing,

combineingredientsin a

bowlandseasontotaste.

3 Brushsteakwithoiland

grill,turningonceortwice,

untilcookedtoyourliking

(8-12minutesformedium-rare).

Reststeakfor5 minutes, then

sliceandkeepwarm.

4 Tossnoodleswithdressing

andtransfertobowls.Topwith

slicedsteakandspringonion,

andscatterwithfriedshallot

andherbs.Servewith lime or

lemonwedges.

Noodles&

gnoccofrittoAll

props stylist’s own.