Beef & Broccoli, Chilli & Lime Salad

_INGREDIENTS:

• 250–350g beef sirloin or scotch fillet
• 1 Tbsp olive oil
• 1 tsp fine salt
• 1 head broccoli
• 150–200g dried rice noodles
• 2 tsp sesame oil
• 1 spring onion
• 1 handful seasonal salad greens
• 2 Tbsp chopped roasted salted peanuts
• 1 handful mint and coriander leaves, mixed

_{INSTRUCTIONS:}

1. Take the steak out of the fridge and bring to room temperature. Rub with olive oil and sprinkle with salt on both sides. Set aside for about 1 hour.
2. Bring a pot of water to the boil. Cut the broccoli into florets and slice the stalk into 1cm pieces. Prepare a bowl of iced water. Cook the broccoli in the boiling water for 1½ minutes, then transfer immediately to the iced water. Once cooled, drain and set aside.
3. Place the rice noodles in a bowl, cover with boiling water, and rest a plate on top. Soak for 5–6 minutes, then drain and plunge into cold water. Drain again, drizzle with sesame oil, and gently separate with your fingers. Leave to strain for 15 minutes.
4. Whisk together the dressing ingredients. Finely slice both the white and green parts of the spring onion into thin discs.
5. Heat a cast-iron skillet or frying pan over high heat. Add the steak, reduce the heat to medium-high, and cook for 2½ minutes per side. Rest the meat for 8–10 minutes before slicing thinly against the grain.
6. To assemble, toss the noodles with half the dressing until evenly coated. Add the salad greens, spring onion, and half the peanuts, then toss again and arrange on a large platter.
7. In a separate bowl, toss the broccoli and sliced beef with the remaining dressing, a little salt and pepper, and the remaining peanuts. Spoon over the noodles and scatter the herbs on top to finish.

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