Steak with carrot and noodle salad

The following recipe is one of my all time favourites.  It’s fresh and tangy and filling and meaty all at the same time. Ladies and gentlemen I give you griddled rib-eye with an Asian twist.


2 x rib-eye steaks (the original recipe called for fillet, but I prefer rib-eye)
2 x carrots – cut into batons
Packet straight to wok medium noodles (I’ve tried different types of noodles but these work best)
3 x limes – juiced
1 tsp caster sugar
1tbsp ginger – chopped
Handful chopped coriander
Handful of chopped mint (if you don’t have fresh mint, a tsp mint sauce works really well)
1 x red chilli – sliced
Groundnut oil
Handful of smashed peanuts (unsalted or chilli depending on your tastes)


Mix the lime juice with the ginger, chilli, coriander, mint and caster sugar.

Fry the noodles and carrots in a wok in a little groundnut oil (just until the noodles are ready – you want the carrot to have a real bite). Season the steaks and pan-fry in a griddle pan (I cook for about 2 mins each side for a perfectly rare steak).

Divide the noodle and carrot mix between two plates, top with the steaks and pour the dressing over the top. Add a sprinkling of peanuts and serve.

Based on a recipe from Olive magazine

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