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Grilled Thai Beef Noodle Salad

Tender pieces of marinated flank steak are grilled and served over rice noodles with a spicy and tangy dressing.

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Yield: 3-4 servings as entree

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Active Time: 45 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

For the beef:

1 cup freshly squeezed lime juice

1 1/2 tablespoons dark brown sugar

3 tablespoons fish sauce

1 tablespoon roasted chili paste (nam prik pao)

1/2 cup cilantro stems

1/2 stalk lemongrass, trimmed and sliced

1/2 jalapeño pepper, seeds removed

4 cloves garlic, peeled

1 pound flank steak, cut into 1-inch thick slices against the grain

Grapeseed oil to taste

For the noodle salad:

6 ounces rice vermicelli noodles

Boiling water as needed

1/2 red pepper, julienned

1/2 seedless cucumber, halved and thinly sliced

1 carrot, peeled and shredded

3 scallions, thinly sliced on a bias

2 tablespoons fresh mint leaves, rough chopped

2 tablespoons fresh cilantro leaves, rough chopped

2 tablespoons fresh basil leaves, chiffonade

1/3 cup peanuts, toasted and rough chopped

1. 1. 1. Combine the lime juice, brown sugar, fish sauce, chili paste, cilantro stems, lemongrass, jalapeño and garlic in a blender. Puree until smooth.
    2. Place the flank steak in a sealable bag or a shallow baking dish, and pour in half of the marinade. Allow the beef to marinate for about 30 minutes.
    3. Pour the remaining marinade in a small mixing bowl, and whisk in just enough grapeseed oil as needed to balance the flavors to create the dressing for the noodle salad. Set aside.
    4. While the beef is marinating, prepare the noodles and salad. Place the noodles in a large bowl, and cover with boiling water. Stir to break up the noodles, and allow to steep until softened, about 5 minutes. Drain through a fine sieve, and rinse with cold water. Allow any excess water to drain, and then transfer to a bowl.
    5. Add the peppers, cucumbers, carrots, scallions, mint, cilantro and basil to the bowl with the noodles. Dress the noodle salad with just enough of the dressing to lightly coat. Set aside.
    6. Heat a grill pan over medium heat
    7. Grill the pieces of flank steak on the first side until caramelized, 2 to 3 minutes. Flip and repeat.
    8. Place the grilled steak in the bowl with the noodle salad. Toss well, top with the peanuts and serve.