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Steak and Rice Noodle Salad

Steak and Rice Noodle Salad

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course dinner, Lunch, Main Course, Salad
Cuisine Asian
Servings 2 servings

Ingredients
  

  • 3 small serrano chiles
  • 1 garlic clove
  • kosher salt
  • 1/4 cup plus 2 TBSP fresh lime juice
  • 3 tbsp honey
  • 2 tbsp vegetable oil, divided
  • 8 oz steak of your choice, I used Ribeye, you could use sirloin or skirt you could use chicken also
  • 1 head of romaine lettuce, coarsley chopped
  • 1/2 english cucumber, thinly sliced
  • 3-4 radishes, thinly sliced
  • 1/2 cup finely chopped mint, plus leaves for serving
  • 1/2 cup shopped, salted, dry-roasted peanutws jplus more for serving
  • flaky sea salt

Instructions
 

  • Remove seeds from 2 chiles, then finely chop with remaining chile.  Thinly slice the garlic.  Sprinkle a pinch of kosher salt over the chiles and garlic.  Smash chiles and garlic with the flat side of a chef's knife, alternating chopping and mashing, until a coarse paste forms.  Transfer mixture to a bowl and lime juice, fish sauce, honey, and 1 tbsp oil.  Stir vigorously to dissolve honey.  This is the dressing.
    Place the steak in a medium bowl.  Drizzle 3 tbsp dressing over, holding back the chiles with a spoon; set remaining dressing aside.  let the steak sit, stirring occasionally at least 10 minutes and up to 1 hour. 
     Meanwhile, bring a medium pot of salted water to a boil.  Remove from heat, add noodles, and cover pot.  Let sit, stirring every minute or so to keep the noodles from sticking, until al dente, 5 -8 minutes.  Drain and rinse under cold running water; set aside.
    Toss the romaine, cucumbers, and radishes in a large bowl with a little salt.  Pat the steak dry and season very lightly with salt. The fish sauce in the dressing is pretty salty.    Heat remaining 1 tbsp oil in a large nonstick skillet over medium-high.  Cook the steak until browned, about 4 minutes per side for medium-rare.  Transfer the steak to a cutting board and let rest 5 minutes, then thinly slice.  
    Add the steak, lettuce mixture, reserved noodles, 1/2 cup mint, and 1/2 cup peanuts to a large bowl with reserved dressing and toss well.  Season with more salt if needed.  Divide among bowls, top with remaining mint leaves and more peanuts.