Nikita demonstrated the benchmark version of bavette steak with papaya and vermicelli noodle salad and crispy noodles. She soaked vermicelli noodles in hot water rather than boiling them. She prepared green papaya by removing seeds and peeling the skin to avoid tannin and toughness, then julienned it finely alongside daikon and carrot - all cut to complement each other in texture and size. She cut an even-thickness portion of bavette and cooked it in butter, constantly basting. She rested the steak before carving against the grain for tenderness. Her dressing was a bold paste of green chillies, coriander stalks, jaggery, fermented shrimp paste, lime juice and fish sauce, massaged into the vegetables. Coriander leaves went through the salad. She finished with crispy deep-fried vermicelli noodles as garnish.