سلطة شرائح ريب آي لحم بقر واغيو

Thai 30 Mins Prep · 15 Mins Cook

1. Crush the garlic cloves. Finely slice the chillies. In a small bowl, combine the garlic, chillies, soya sauce, fish sauce, lime juice and brown sugar. Mix well and divide between 2 bowls – one for the marinade and one for the dressing. Add the oil to the marinade mixture.
2. Place the steaks in a flat dish with high sides. Pour the marinade over the beef, making sure it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for the flavours to develop. Remove the steaks from the refrigerator and leave at room temperature for at least 30 minutes before grilling.
3. Meanwhile, prepare the grill to a medium-high heat.
4. Place the steaks on the grill. Cook for approx. 2-3 minutes per side. Lower the heat to medium or move the steaks to a cooler part of the grill. Continue cooking the steaks to your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 57°C. Adjust the cooking time accordingly. Once cooked, remove the steaks from the grill and rest for 10 minutes.
5. While the beef is resting, cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside. Slice the jalapeño. Finely julienne the cucumbers and carrots. In a large serving platter or bowl, arrange the noodles, julienned cucumbers and carrots.
6. Once the steaks have rested, thinly slice across the grain. Arrange the sliced beef on top of the salad. Drizzle the dressing over the salad and beef and top with the herbs and crispy onions.
7. Serve the salad at room temperature or slightly chilled.

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