BBQ steak with noodle salad

Topped with smoky barbecued steak, this refreshing noodle salad makes for a delicious meal. Serve with lime wedges for an extra zesty finish.



Note: + 5 minutes resting time



  • 2 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
  • 2 tsp sesame oil
  • 2 tsp Chinese five spice
  • 180g soba noodles
  • 2 x 350g pkts Coles Kitchen Asian Style Salad Kit
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1/2 cup Thai basil leaves
  • 1/4 cup (60ml) Vietnamese-style salad dressing
  • 1 long red chilli, thinly sliced (optional)
  • 1/3 cup (50g) cashews, toasted
  • Lime wedges, to serve



Heat a barbecue grill or chargrill on medium-high. Brush steaks with oil and rub with five spice. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover with foil. Rest for 5 mins. Slice.


Meanwhile, cook the noodles in a small saucepan of boiling water for 4 mins or until tender. Refresh under cold water and drain well.


Place salad mix from salad kits in a large bowl (reserve noodles for another use). Add the mint, coriander, basil and noodles. Combine dressing from the salad kits with the salad dressing in a small jug. Drizzle half the dressing over the salad and toss to combine. Top with the steak, chilli, if using, and cashews. Serve with remaining dressing and lime wedges.