Asian Steak and Noodle Salad

Name: Asian Steak and Noodle Salad
Yield: 4 servings
Ingredients: 1 1/4 cup Asian fish sauce; 1 2 tablespoons finely chopped peeled fresh ginger; 1 2 garlic cloves, finely chopped; 1 2 tablespoons soy sauce; 1 2 tablespoons sugar; 1 2 lb flank steak; 1 1/2 cup fresh lime juice; 1 6 tablespoons water; 1 6 tablespoons sugar; 1 6 tablespoons Asian fish sauce; 1 1 1/2 teaspoons dried hot red-pepper flakes; 1 1/2 cup thinly sliced shallots (2 medium); 1 8 oz dried vermicelli rice-stick noodles*; 1 2 medium Granny Smith apples; 1 "7 oz Asian salad mix (16 cups loosely packed; see cooks note, below)", 1 cup fresh mint leaves, torn into pieces if large; 1 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped; 1 an adjustable-blade slicer

From the kitchen of Carly

Charred flank steak gets tossed with chewy noodles, crisp vegetables, and a punchy lime-fish sauce dressing that brings everything together. The ginger-garlic marinade soaks deep into the meat, so you get serious flavor in every bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup Asian fish sauce
12 tablespoons finely chopped peeled fresh ginger
12 garlic cloves, finely chopped
12 tablespoons soy sauce
12 tablespoons sugar
12 lb flank steak
11/2 cup fresh lime juice
16 tablespoons water
16 tablespoons sugar
16 tablespoons Asian fish sauce
11 1/2 teaspoons dried hot red-pepper flakes
11/2 cup thinly sliced shallots (2 medium)
18 oz dried vermicelli rice-stick noodles*
12 medium Granny Smith apples
1"7 oz Asian salad mix (16 cups loosely packed; see cooks note, below)", 1 cup fresh mint leaves, torn into pieces if large
11/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
1an adjustable-blade slicer

Instructions

Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
Thinly slice steak across the grain.
Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
*Found in Asian markets and uwajimaya.com.