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Special equipment: an adjustable-blade slicer
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Marinate and grill steak:.
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Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved.
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Pour marinade into a large sealable plastic bag.
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Pat steak dry and place in bag, then press out excess air and seal bag.
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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.
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Bring steak to room temperature 30 minutes before grilling.
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Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
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Remove steak from marinade (discard marinade) and pat dry with paper towels.
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Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
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Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
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Assemble salad while steak rests:.
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Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
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Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes.
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Drain in a colander, then rinse under cold water and drain well.
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Transfer to a bowl and toss with 1/2 cup dressing.
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3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices.
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Cut slices lengthwise into 1/4-inch-wide matchsticks.
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Combine apples, greens, and mint in a large bowl.
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Add 1/2 cup dressing and toss well to coat.
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Thinly slice steak across the grain.
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Arrange noodles on a large platter and mound greens on top of noodles.
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Arrange steak slices on greens and sprinkle with peanuts.
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Serve at room temperature with remaining dressing on the side.
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Cooks' notes:.
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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.
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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.
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Dressing can be made 3 hours ahead and kept, covered, at room temperature.
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*Found in Asian markets and uwajimaya.com.
