Name: Asian Steak and Noodle Salad
Cook time: 45 min
Total time: 5 hr
Yield: Makes 6 to 8 servings
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; an adjustable-blade slicer

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Asian Steak and Noodle SaladRomulo Yanes

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.

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.

Recipe notes

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