Skirt Steak Satay With Cold Noodles I Erwan Heussaff

Take your satay to the next level with a bowl of spicy, citrusy vermicelli.

300 grams of skirt steak
2 cups of cooked vermicelli noodles
3 tablespoons fish sauce
1/2 teaspoon sesame oil
1 red chilli, sliced
1/3 cup of water
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons fish sauce
1 teaspoon brown sugar
1/3 cup of coconut milk
3 tablespoons peanut butter
1/4 cucumber, sliced
1/2 red onion, sliced
Juice of 1 lime

1.) Season the steak with salt and cook slowly on a grill, until medium rare, about 5 minutes per side.
2.) Mix all the noodle sauce ingredients. Mix all the satay sauce ingredients.
3.) Slice up the onion and cucumbers and add them to the quick pickling liquid mix.
4.) Drain pickled juice.
5.) Combine everything.

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