Asian Steak And Noodle Salad

1. 1

   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. 2

   Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

3. 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. 4

   Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.

5. 5

   Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.

6. 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. 7

   Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.

8. 8

   Thinly slice steak across the grain.

9. 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. 10

    *Found in Asian markets and uwajimaya.com.

No additional tips available.