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Ingredients:
- Rump or Sirloin Steak – 450 gms, single piece
- Salt to taste
- Pepper Powder to taste
- Dried Fusilli – 450 gms
- Olive Oil – 4 tblsp
- Lime Juice – 2 tblsp
- Thai Fish Sauce – 2 tblsp
- Clear Honey – 2 tsp
- Spring Onions – 4, sliced
- Cucumber – 1, peeled and cut into 1 inch chunks
- Tomatoes – 3, cut into wedges
- Fresh Mint – 1 tblsp, finely chopped
Method:
- Season the steak with salt and pepper.
- Grill or pan-fry for 4 to 5 minutes on each side.
- Allow to cool for 5 minutes, then slice thinly across the grain.
- Bring a large saucepan of lightly salted water to the boil.
- Add the pasta, bring back to the boil and cook for 8 to 10 minutes or until tender, but still firm to the bite.
- Drain the fusilli, refresh in cold water and drain again thoroughly.
- Toss the fusilli in the olive oil and set aside until required.
- Combine the lime juice, Thai fish sauce and honey in a small saucepan and cook over a medium heat for 2 minutes.
- Add the spring onions, cucumber, tomatoes and mint to the pan, then add the steak and mix well.
- Season to taste with salt.
- Transfer the fusilli to a large, warm serving dish and top with the steak and salad mixture.
- Serve just warm or allow to cool completely.