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1
In a blender blend together the garlic, the fish sauce, the sesame oil, the sugar, and the salt, in a shallow dish pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for 4 hours or overnight.
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2
In the blender blend together the water, the garlic, the fish sauce, the lime juice, the sugar, and the red pepper flakes.
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3
In a large bowl soak the noodles in warm water to cover for 5 minutes and drain them.
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4
In a kettle of salted boiling water cook the noodles for 5 minutes and drain them in a colander.
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5
Rinse the noodles well under cold water and drain them well.
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6
Grill the steak, discarding the marinade, on an oiled rack set 4 to 5 inches over glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 minutes on each side, or until it is springy to the touch, for medium-rare meat.
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7
Transfer the steak to a cutting board, let it stand for 10 minutes, and holding a knife at a 45-degree angle slice it thin.
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8
Divide the cucumber, the lettuce, and the herbs among 8 large plates, mixing them, and mound the noodles over the mixture on each plate.
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9
Arrange the steak decoratively over the noodles and sprinkle it with the peanuts.
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10
Spoon some of the sauce over each plate and serve the remaining sauce separately.
