Beef Steak with Rice Noodle Salad

Take the steaks out of the fridge at least 30 minutes before frying. Cut the fat edge of the meat several times. Heat the oil in a pan and fry the steaks over high heat for 3-6 minutes. In the pan in the oven at 180 ° Let C cook on the middle rack for 8-10 minutes. Then wrap in foil and let rest for 10 minutes. For the rice noodle salad: Put the rice noodles in boiling water and simmer for 3-4 minutes, then drain and rinse. Wash the cucumbers and cut off the ends. Cut the cucumbers lengthways with a peeler into thin strips. Wash the spring onions, Clean, cut the white and the light green into oblique rings. Finely chop the capers. Pluck the dill and chop finely. Mix the vinegar, honey, oil, a little salt, pepper, horseradish and capers. Mix in the rice noodles, cucumber and spring onions. Take the steaks out of the oven, sprinkle with the thyme salt and serve with the rice noodle salad.