Balsamic beef and glass noodle salad with rocket and parmesan

Name: Balsamic beef and glass noodle salad with rocket and parmesan
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
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 tbsp olive oil

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Prep Time: 25 minutes

Cook Time: 10 minutes

Total: 35 minutes

Servings: 4

Cost: $9.40 /serving

Author : Nancy Duran

family friendly summer barbecue

Balsamic beef and glass noodle salad with rocket and parmesan

Ingredients

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400 grams piece lean beef rump steak2 garlic cloves, crushed1/4 cup (60 milliliters) balsamic vinegar200 grams glass noodles (bean thread vermicelli)*1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal3 firmly packed cups rocket leaves1 loosely packed cup basil leaves40 grams parmesan, shaved1 tbsp olive oil

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Instructions

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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.