A recipe by Julie Van Rosendaal
Sprinkle your steak with salt and pepper and if it came from the fridge, let stand at room temperature for 10-15 minutes. Heat a drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat, and once the pan is hot, cook the steak for 5 minutes, until it develops a deep bottom crust. Flip and cook for another 5-6 minutes for medium-rare, or until done to your liking. Transfer to a cutting board and let rest for 10 minutes. Slice the steak thinly across the grain.
Meanwhile, soak the rice noodles according to package directions, drain and divide between 4 shallow bowls. Heat the stock, coconut milk and curry paste and pour over the noodles; top with steak and a sprig of mint, and squeeze some lime overtop.