Start by making the crispy onions. Thinly slice the shallots, put them in a plastic bag with the flour, salt and pepper and shake it, shake, shake, shake it!
Sieve them and then shallow fry them in around 1cm of preheated oil. You want them bubbling in the oil. Let them fry until golden, removed with a slotted spoon and let them cool down and soak on kitchen paper.
In a bowl cover the vermicelli rice noodles with boiling hot water and cover for around 15 minutes.
Season the raw steak with sea salt and freshly cracked black pepper on both sides.
Heat your frying pan/iron skillet with a tiny bit of beef tallow or rapeseed oil on a high heat until it's almost smoking (but not quite!) then add the slab of skirt. It should sizzle immediately! Turn the heat down so it's not on maximum (around 5/6) and leave for 3 minutes. Don't be tempted to poke it or prod it, it's best left to do its thing. After the 3 minutes turn it over and again leave it well alone.
Once the 6 minutes are up and both sides are seated take the steak off the heat and leave it on a clean chopping board covered in strong foil to rest for 10 minutes. This will ensure all the juices are retained in the meat, instead of on the board.
Slice the cucumber and carrots in long thin strips (best with a speed peeler). Thinly slice the red onion.
Mix together all the ingredients of the dressing and blend half of it in with all the salad ingredients.
Slice the steak in long strips and blend together with the salad. Plate the salad and pour over the remaining dressing. Garnish with the crispy onions, sugar snaps, mint leaves, crushed peanuts and coriander.