2 Marcangelo Bacon Wrapped Beef Medallions
Chili Lime Dressing
¼ cup Thai sweet chili sauce
3 Tbsp. freshly squeezed lime juice
2 Tbsp. fish sauce
1 clove garlic, minced
1 small Thai chili, minced (optional)
2 portions glass noodles (thin rice vermicelli noodles)
1 heart romaine lettuce, chopped
½ cup peeled and julienned carrot
½ red pepper, cored and thinly sliced
1 mini cucumber, thinly sliced
1 small mango, peeled and thinly sliced
1 green onion, thinly sliced
¼ cup each roughly chopped fresh basil, cilantro, and mint leaves
¼ cup roasted peanuts, roughly chopped
Heat the BBQ to low heat and lightly oil the grates. Grill the Bacon Wrapped Beef Medallions for 20 to 22 minutes turning 2 or 3 times. Cook to a minimum temperature of 145°F. Remove from the grill and let rest on a cutting board for 5 minutes before slicing.
For the chili lime dressing, in a small bowl whisk together the Thai sweet chili sauce, lime juice, fish sauce, garlic and Thai chili if using.
Prepare the glass noodles according to package instructions (this usually involves soaking noodles in hot water for 8 to 10 minutes) and then rinse with cold water until chilled. Drain noodles well and then toss with half of the chili lime dressing and set aside.
Toss the romaine lettuce, carrot, red pepper and cucumber a in a large bowl and refrigerate until ready to serve. To serve, scatter the chilled vegetables on a large platter. Top with nests of dressed glass noodles and then layer on slices of mango, green onion and the warm beef. Sprinkle the salad with fresh basil, cilantro and mint. Drizzle with the remaining chili lime dressing and top with peanuts. Serve immediately, while extra crunchy.