Rub steaks with oil and season. Preheat a large char-grill pan or barbecue over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Transfer to a plate covered loosely with foil for 5 minutes to rest.
Meanwhile, prepare noodles according to packet instructions. Rinse with cold water and drain well.
Place noodles, salad leaves, tomatoes, cucumber, onion, coriander and half the dressing into a large bowl. Toss well.
Thinly slice steak across grain and add to salad. Drizzle with remaining dressing and gently toss again to combine.
Divide salad among bowls, sprinkle with peanuts and chilli and serve with lime wedges.
Thai salad dressings are readily available at supermarkets and Asian grocers. Alternatively use a sweet chilli sauce or make your own Thai dressing – it will usually consist of lime juice, fish sauce, brown sugar, garlic, chilli and a little oil.
Sirloin, oyster blade, eye fillet or porterhouse steak would also be delicious in this recipe.
Resting the steaks before slicing will ensure tender and juicy beef.
Swap Lebanese cucumbers for baby cucumbers (qukes); add mint and/or Thai basil leaves to the salad, if desired.