Salt rubbed steak and rice noodle salad

By Bianca Osbourne
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  • 3 limes
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut sugar
  • 1 tablespoon vegetable oil
  • 3/4 pound flat iron, flank, or skirt steak
  • 1/4 teaspoon crushed red pepper
  • 8 ounces flat rice noodles, cooked, drained, and rinsed (plus 1/2 cup coarse grain salt)
  • 1 medium seedless cucumber, thinly sliced
  • 2 carrots, thinly shaved
  • 1/2 cup basil leaves
  • 1/3 cup mint leaves
  • 1/2 cup sesame seeds, coarsely chopped


  1. Salt rub your steak for 45 minutes. Rinse and pat completely dry before use.
  2. Finely shred zest from 2 of the limes; juice to get 1/4 cup of liquid. For dressing, in a small bowl whisk together lime juice, fish sauce, coconut sugar, 1 tablespoon water, oil and red pepper. In a large bowl combine noodles, lettuce, cucumber, carrots, basil, and mint.
  3. Grill steak on rack of a covered grill directly over medium heat 15 to 18 minutes or until desired doneness. Cover. Let rest 5 minutes.
  4. Thinly slice steak against the grain; arrange on salad. Sprinkle with sesame seeds. Serve with dressing and remaining lime, cut into wedges.

Marinade version

  1. Place steak in a resealable plastic bag. In a small bowl whisk together 1 Tbsp. of the fish sauce, 1 tablespoon of the coconut sugar, lime zest, oil, and garlic. pour mixture over steak. Seal bag, turning to coat. Marinate in refrigerator 15 minutes or up to 24 hours. Drain; discard marinade and proceed with recipe as normal, omitting the salt rub portion of the recipe.


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