Balsamic beef and glass noodle salad with rocket and parmesan

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How to make Balsamic beef and glass noodle salad with rocket and parmesan

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 400g piece lean beef rump steak
  • 2 garlic cloves, crushed
  • 1/4 cup (60ml) balsamic vinegar
  • 200g glass noodles (bean thread vermicelli)*
  • 1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal
  • 3 firmly packed cups rocket leaves
  • 1 loosely packed cup basil leaves
  • 40g parmesan, shaved
  • 1 tablespoon olive oil

Method

  • Step 1 Place steak in a shallow bowl with garlic and 2 tablespoons vinegar. Rub all over beef. Cover and refrigerate for 15-20 minutes.
  • Step 2 Place noodles in a bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain thoroughly.
  • Step 3 Heat a lightly oiled chargrill or barbecue on high heat. Cook beef for 3-4 minutes each side until browned on the outside and cooked medium rare. Stand for 3-4 minutes, then slice thinly and combine with noodles, remaining balsamic and other ingredients. Serve warm or at room temperature.

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