Thai-Inspired Top Sirloin Noodle Salad

Ingredients

Here are the following ingredients:

Soy-Lime Marinade

• 2 cups (500 mL) canola oil
• ¾ cup (175 mL) lime juice
• ¾ cup (175 mL) soy sauce
• ½ cup (125 mL) dark soy sauce
• ⅓ cup (75 mL) minced garlic
• ⅓ cup (75 mL) minced ginger
• ⅓ cup (75 mL) honey
• 2 tbsp (30 mL) fish sauce
• 16 Top Sirloin Steaks, about 5 oz (150 g) each and 1-inch (2.5 cm) thick
• 4 red Thai chilies, halved

Thai Salad

• 1 lb (500 g) julienned cucumber, about 4 cups (1 L)
• 1¼ lb (625 g) julienned mango, about 4 cups (1 L)
• 1 lb (500 g) julienned red bell pepper, about 4 cups (1 L)
• 1 lb (500 g) shredded purple cabbage, about 4 cups (1 L)
• 1½ cups (375 mL) torn fresh cilantro leaves
• 1½ cups (375 mL) torn fresh mint leaves

Service

• Kosher salt
• Freshly ground black pepper
• 5 oz (150 g) arugula, about 8 cups (2 L)
• 8 cups (2 L) cooked vermicelli noodles
• 8 oz (250 g) chopped dry roasted unsalted peanuts, about 2 cups (500 mL)
• 3 oz (90 g) toasted shredded unsweetened coconut, about 1 cup (150 mL)
• 1 cup (250 mL) torn fresh cilantro leaves
• 1 cup (250 mL) torn fresh mint leaves
• 16 lime wedges

Preparation

1. Soy-Lime Marinade: Whisk oil with lime juice, soy sauce, dark soy sauce, garlic, ginger, honey and fish sauce. Remove 3 cups (750 mL) marinade; set aside. Coat steaks in remaining marinade; add red chilis. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Thai Salad: Toss cucumber with mango, red pepper, cabbage, cilantro and mint. Pour 2 cups (500 mL) reserved marinade over mixture and toss to combine. Cover and refrigerate Thai Salad and remaining marinade or hold for service.

Service

1. Remove steak from marinade, shaking off excess. Season with salt and pepper. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Toss 1 cup (250 mL) Thai Salad with ½ cup (125 mL) EACH arugula and cooked noodles, grilled steak and 1 tbsp (15 mL) reserved marinade.
3. Plate salad in a tall mound in the centre of dish. Garnish with 2 tbsp (30 mL) peanuts and 1 tbsp (15 mL) EACH coconut, cilantro and mint. Serve with lime wedge.

Beef Cuts