RECIPE BY KEVIN O'CONNOR JUNE 12th, 2020
This south-east Asia inspired salad is the perfect dinner for a warm summer night. Don’t worry if you don’t have fish sauce, you can substitute soy sauce or tamari.
- 1lb of raw skirt steak or flank steak
- 1 8oz pack of brown rice noodles (vermicelli)
- 2 limes
- 2 teaspoons fish sauce
- 4 tablespoons California Select EVOO, plus a few extra drizzles
- 1 teaspoon coconut sugar
- 1 teaspoon of sriracha or chili sauce
- ½ English cucumber (20-30 thin slices)
- 2-3 radishes (20-30 thin slices)
- 1 cup of toasted cashew nuts – roughly chopped
- 1/3 cup of fresh mint leaves plus a bit more for garnish
- Start by cooking the rice noodles according to the package’s directions. Make sure the cooked noodles are rinsed well under cold water after cooking. Toss the cooked noodles in a small drizzle of EVOO to prevent them from sticking back together.
- Bring the steak out of the refrigerator twenty minutes prior to cooking. Rub the steak down with a drizzle of EVOO and a heaving sprinkling of salt. Heat a cast iron pan or grill to a high heat and cook the steak for 2-3 minutes on each side on high, or until medium rare. Set the steak aside, preferably on a cooling rack, to rest.
- For the dressing, whisk together the fish sauce, EVOO, coconut sugar, juice of two limes, and the sriracha/chili sauce. This can be done ahead of time. In a large mixing bowl toss together the rice noodles, sliced cucumber, sliced radish, mint and cashews with ¾ of the dressing and a few pinches of salt. Transfer salad to a large plate.
- Once the steak has rested for 8-10 minutes, thinly slice against the grain. Adorn the rice noodle salad with slices of skirt steak and finish by spooning the remaining dressing over the steak.