Thai Salad

Method

• Prep Ingredients: Crush the garlic clove, quarter the red onion and cherry tomatoes, slice the cucumber and chop the spring onions and peanuts.
• Slice the chilli in half and remove the seeds, then slice it thinly.
• Take the lime and zest it. Then juice the lime, you will need 2 tablespoons of fresh lime juice in total.
• Take the kaffir lime leaves and remove the veins then finely shred it.
• Whisk together lime juice, zest, sugar, fish sauce, oil, soy sauce, ginger, lemongrass and garlic in a jug.
• Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours (Can do this overnight if preferred).
• Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
• Meanwhile, cook noodles according to packet instructions.
• Place the tomato, cucumber, onion, chilli, mint, coriander, basil, spring onions, peanuts and lime leaves in a large bowl.
• Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine.
• Divide salad among bowls and serve with specified amount of noodles.