Balsamic beef and glass noodle salad with rocket and parmesan

A real winner of a dish thats perfect for lunch, dinner and leftovers.

Recipe «Balsamic beef and glass noodle salad with rocket and parmesan» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g piece lean rump steak, 2 garlic cloves, crushed, 1/4 cup balsamic vinegar, 200g glass noodles *, 1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal , 3 firmly packed cups rocket leaves, 1 loosely packed cup basil leaves, 40g parmesan, shaved , 1 tbsp olive oil.

Ingredients:

• 400g piece lean rump steak 
• 2 garlic cloves, crushed 
• 1/4 cup balsamic vinegar 
• 200g glass noodles * 
• 1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal 
• 3 firmly packed cups rocket leaves 
• 1 loosely packed cup basil leaves 
• 40g parmesan, shaved 
• 1 tbsp olive oil 

Instructions

1. Place steak in a shallow bowl with garlic and 2 tablespoons vinegar. Rub all over beef. Cover and refrigerate for 15-20 minutes.
2. Place noodles in a bowl and cover with boiling water. Stand for 5 minutes or until softened. Drain thoroughly.
3. Heat a lightly oiled chargrill or barbecue on high heat. Cook beef for 3-4 minutes each side until browned on the outside and cooked medium rare. Stand for 3-4 minutes, then slice thinly and combine with noodles, remaining balsamic and other ingredients. Serve warm or at room temperature.