Photo by A delicious. Year – Katren
Balsamic Beef and Glass Noodle Salad with Rocket and Parmesan
400g piece lean 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 tbs olive oil
1. Place steak in a shallow bowl with garlic and 2 tablespoons vinegar. Rub all over beef. Cover and refrigerate for 15-20 minutes.
2. Place noodles in a bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain thoroughly.
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.