Recipe of the day
Chargrilled skirt steak with vermicelli & peanut saladby Al Brown | Cuisine issue #150
Lime & palm sugar dressing
120g palm sugar, grated or finely chopped
1 stick lemongrass, white part only, chopped to a paste
zest of 2 limes
1⁄4 cup lime juice
1⁄4 cup fish sauce
1 tablespoon sesame oil
Place everything in a bowl and whisk to combine. Refrigerate until required.
To cook & serve
200g dried vermicelli rice noodles
1⁄2 cup peanuts, roasted
1-2 red chillies, deseeded, sliced
1 cup bean sprouts
1 cup coriander leaves and stalks, coarsely chopped
2 mangoes, peeled, stoned, diced 2cm
2 oranges, peeled, pips removed, diced 2cm
6 x 180g skirt steaks, scored with a sharp knife and pounded with a meat mallet to tenderise
canola oil for cooking
Cover the noodles with boiling water and stand for 5 minutes. Drain and cool under cold running water. Drain well then transfer to a bowl. Add the peanuts, chillies, sprouts, coriander, mangoes and orange. Add 1⁄4 cup of the dressing to the noodle mixture then mix and set aside.
Heat a large frying pan or chargrill to smoking point. Season the steaks with salt and freshly ground black pepper and rub a little oil into them. Cook for 2 minutes each side then remove and rest for 5 minutes.
Thinly slice the steaks across the grain. Serve with the noodle salad and more of the dressing.
Wine - An Aussie shiraz with depth and personality.
Sign up to our free fortnightly newsletter to get more news, articles and recipes.
MEAL MAKERStuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.
SEARCH CUISINE BEST RESTAURANTS
Connect with cuisine