Asian Steak and Noodle Salad |
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Prep Time: 45 Minutes Cook Time: 255 Minutes |
Ready In: 300 Minutes Servings: 6 |
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It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes. Ingredients:
1/4 cup asian fish sauce |
2 tablespoons finely chopped peeled fresh ginger |
2 garlic cloves, finely chopped |
2 tablespoons soy sauce |
2 tablespoons sugar |
2 lb flank steak |
1/2 cup fresh lime juice |
6 tablespoons water |
6 tablespoons sugar |
6 tablespoons asian fish sauce |
1 1/2 teaspoons dried hot red-pepper flakes |
1/2 cup thinly sliced shallots (2 medium) |
8 oz dried vermicelli rice-stick noodles |
2 medium granny smith apples |
7 oz asian salad mix (16 cups loosely packed; see cooks' note, below) |
1 cup fresh mint leaves, torn into pieces if large |
1/2 cup salted roasted peanuts (sometimes labeled cocktail peanuts ), chopped |
Directions:
1. Marinate and grill steak: 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.
2. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
3. 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.
4. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
5. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
6. 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.
7. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
8. Thinly slice steak across the grain.
9. 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.
10. *Found in Asian markets and .
11. Cooks' notes: ·Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots. ·If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total. ·Dressing can be made 3 hours ahead and kept, covered, at room temperature.
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