1 small red chilli, chopped
1 tbsp fish sauce
2 tbsp lime juice
¼ cup peanut oil
700g rump steak, cut into pieces
6 kaffir lime leaves
basil leaves, to serve
BLANCHED NOODLE SALAD
150g dried rice vermicelli noodles
¼ cup coriander leaves
100g snow peas, sliced and blanched
1 Place the chilli, fish sauce, lime juice and peanut oil into a bowl and stir to combine. Place the steak in a bowl, pour over half the lime marinade and toss to coat. Refrigerate for 30 minutes.
2 To make the noodle salad, place the noodles in a bowl, cover with boiling water and soak for 6-8 minutes or until tender. Drain and rinse under cold water. Place the noodles, coriander, snow peas and reserved marinade in a bowl and toss to combine.
3 Heat a chargrill pan or barbecue over high heat. Thread the steak and lime leaves onto skewers and chargrill or barbecue for 3-4 minutes each side or until cooked to your liking.
4 Divide the noodle salad among plates, sprinkle with the basil leaves and serve with the skewers.