- 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
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.
