Marinated Rump Steak with Crunchy Asian Noodle Salad
3-4 Mick's Meat Barn Marinated Rump Steaks
1/4 Wombok (Chinese Cabbage), shredded
4 Shallots, finely sliced
1 cup Fresh Coriander, roughly chopped
50g Crispy Egg Noodles
50g Almonds or Pine Nuts, lightly toasted
60ml Rice Wine Vinegar
60ml Soy Sauce
1 tbsp Sesame Oil
2 tbsp Brown Sugar
Step One - In a large bowl mix the wombok, shallots, coriander and nuts.
Step Two - To create the dressing, in a small bowl whisk together the sugar, sesame oil, soy sauce and rice wine vinegar.
Step Three - Over a medium grill on the BBQ cook the steaks each side for 3-5 minutes or until liking. Set aside, covered and allow to rest.
Step Four - In the meantime dress the salad, combining thoroughly before adding the noodles. Serve.