MLA Grilled Vietnamese Aussie Beef Salad
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Top Sirloin
- Serves 4
Aussie grassfed beef tossed with fresh and authentic Vietnamese flavors. Use leftover grilled steak, and you don’t even have to cook!
Ingredients
For Aussie Beef
- 4 (7 oz) Aussie grassfed sirloin steaks, fat trimmed
- Salt and pepper, to taste
For Salad
- 2 carrots, sliced into ribbons
- 1 tbsp rice vinegar
- 4 oz vermicelli noodles
- ¼ Napa cabbage, finely shredded
- 1 cucumber, sliced into ribbons
- 5 oz snow peas, sliced diagonally
- ¼ cup mint leaves
- ¼ cup plain, unsalted peanuts, chopped
For Dressing
- 1 small red chile, finely chopped
- 3 tbsp lime juice
- 3 tbsp sugar
- 1 tbsp fish sauce
- 1 garlic clove, crushed
- 1 tsp finely grated ginger
Method
For the steaks: Brush steaks with oil and season with pepper. Place a chargrill pan over high heat and cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
For the carrots: Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
For the noodles: Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
To serve: Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing. Top salad with sliced beef and peanuts.
