Vietnamese Grilled Steak Salad with Fresh Herbs and Lime Vinaigrette

Dressing:

• Juice of 1 lime
• 1 tsp sesame oil
• 1 tsp fish sauce
• 2 tbsp chopped coriander (cilantro)
• ½ red chilli finely chopped
• 1 clove garlic peeled and minced
• 1 tsp lemongrass paste (or finely chopped fresh lemongrass)

Salad:

• 50 g dried vermicelli rice noodles
• 100 g lean sirloin steak
• 12 sprays 1‑calorie cooking oil
• Good pinch of salt and pepper
• 80 g mixed salad leaves
• ½ cucumber sliced
• 1 medium carrot peeled and cut into matchsticks
• 2 spring onions (scallions), chopped
• ½ red chilli sliced
• A few lime slices

• Make the dressing first: whisk together lime juice, sesame oil, fish sauce, chopped coriander, finely chopped red chilli, minced garlic and lemongrass paste in a small bowl. Set aside while you prepare the salad.
• Pour boiling water over the rice noodles and leave for 3 minutes or until just cooked. Drain and rinse under cold water to stop them sticking, then leave to drain in a colander.
• Heat a small frying pan until very hot. Spray the steak on both sides with cooking spray, season with salt and pepper, then sear for 2–3 minutes per side for medium-rare, or a little longer if you prefer well done. Remove the steak to a board, cover with foil and a tea-towel, and let rest for 5 minutes.
• While the steak rests, divide the salad leaves, cucumber, carrot and spring onions between two bowls and top with the drained noodles.
• Thinly slice the rested steak against the grain and divide the slices between the bowls. Scatter over the sliced chilli, serve with lime slices and drizzle or serve the dressing on the side.

Nutrition