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VIDEO
grilled beef and vermicelli salad

grilled beef and vermicelli salad

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grilled beef and vermicelli salad

4

4 hr 25 min

Bite into a colorful, gourmet meal salad bursting with freshness and summer flavors!

Ingredients Preparation

4 beef striploin steaks from Super C
150 g (1/3 de lb) dried vermicelli rice noodles
500 ml (2 cups) baby spinach
2 tomatoes, quartered
125 ml (1/2 cup) cashews

For the marinade:

80 ml (1/3 cup) French shallots, chopped
60 ml (1/4 cup) tamari or soy sauce
45 ml (3 tablespoons) fresh cilantro, chopped
30 ml (2 tablespoons) sesame oil
30 ml (2 tablespoons) canola oil
30 ml (2 tablespoons) rice vinegar
30 ml (2 tablespoons) honey
15 ml (1 tablespoon) chopped garlic
2 limes (zest and juice)
1 Thai chili pepper, chopped (optional)

Combine the ingredients for the marinade in a bowl. Pour half into a large airtight bag. Set the remaining marinade aside in a cool place.
Add the steaks to the bag and thoroughly coat them in the marinade. Remove the air from the bag and seal it tight. Let marinate for 4 to 6 hours in a cool place.
Once steps 2 and 3 complete, preheat the barbecue to medium high (about 220 °C – 425 °F).
Remove the steaks from the marinade, discarding any liquid left over.
Place the steaks on a hot and oiled grill. For rare steaks, cook for 2 to 3 minutes on each side.
Transfer the steaks from the grill to a plate. Cover loosely with aluminum foil and let rest for 5 minutes before slicing thinly.
Meanwhile, rehydrate the vermicelli rice noodles following the instructions on the package. Drain.
Combine the marinade left over from step 1 with the vermicelli, spinach, tomatoes, and cashews in a large serving bowl.
Divide the vermicelli mixture between the plates. Top with slices of steak.

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