Instructions

• Bring the steak out of the fridge and allow it to come up to room temperature, then season all over with sea salt and black pepper.
• Preheat the grill to high with the griddle attachment.
• Meanwhile, make the dressing. Remove and discard the outer layers of the lemongrass, then finely chop the soft middle and scrape it into a bowl. Peel the garlic and ginger, then finely grate in ½ a clove of garlic (putting the rest aside for later) and all of the ginger. Add the sweet chilli sauce and fish sauce, squeeze in the juice of 2 limes and mix together.
• Cook the steak on the hot grll bars for 4 to 6 minutes with the lid down, until cooked to your liking, turning halfway, then remove to a plate, drizzle over a little dressing and leave to rest.
• Toast the peanuts on the griddle alongside, drizzling with the sriracha and tossing until coated, then remove to a plate.
• Peel and finely slice the remaining garlic. Trim the spring onions, then finely slice the greens and place in iced water to curl up, chopping the whites into 3cm lengths. Rehydrate the rice noodles according to the packet instructions.
• Stir-fry the garlic, spring onion whites and sugar snaps with the soy sauce and 1 tablespoon of olive oil on the griddle for 5 minutes, or until charred, adding the noodles for the final 2 minutes, then pile into bowls.
• Slice the steak and arrange on top, spooning over the remaining dressing, along with any resting juices.
• Pick over the coriander leaves, drain and scatter over the spring onion greens and sprinkle over the toasted peanuts. Serve with lime wedges, for squeezing over.

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