Serves 4
Preparation Time 15 minutes
Cooking Time 5 to 10 minutes, plus resting time

• 400 to 500g rump or porterhouse steaks
• 50ml chopped coriander
• 1 to 2 red chillies, finely chopped
• 100g noodles
• 1 cucumber, cut into julienne strips
• 2 carrots, peeled, cut into julienne strips
• 1 small punnet cherry tomatoes, quartered
• 1 packet Asian leaves

Dressing

• 30ml olive oil, plus extra for drizzling
• 50ml white wine vinegar
• 1 red chilli, chopped

1 Rub the steak with the coriander and chilli and drizzle with a little olive oil. Leave to marinate.
2 Cook the noodles in boiling water. Drain and rinse under cold water. Set aside to cool.
3 Mix the dressing ingredients together.
4 Grill the steak in a hot griddle pan for two to four minutes per side. Leave to rest before slicing. Toss the noodles into the salad ingredients, or serve separately, if you prefer. Arrange the steak slices onto the salad and serve with the dressing alongside.

Text and image: Ideas magazine