•  1 small red chilli, chopped
•  1 tablespoon fish sauce
•  2 tablespoons lime juice
•  ¼ cup (60ml) peanut oil
•  700g rump steak, cut into pieces
•  6 kaffir lime leaves, blanched

noodle salad

•  150g dried rice vermicelli noodles
•  ¼ cup coriander (cilantro) leaves
•  100g snow peas (mange tout), sliced and blanched

  Place the chilli, fish sauce, lime juice and peanut oil in a bowl and stir to combine. Place the steak in a bowl, pour over half the lime marinade and toss to coat. Cover and refrigerate for 30 minutes.

  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. Heat a char-grill pan or barbecue over high heat.

  Thread the steak and kaffir lime leaves onto skewers and char-grill or barbecue for 3–4 minutes each side for medium rare or until cooked to your liking. Divide the noodle salad among plates and serve with the skewers. Serves 4.