Asian-Inspired Steak and Rice Noodle Salad

Serves 3-4
Time: 1 hour

Ingredients

For the Steak:

• 1 1/2 lb steak (I used strip steak, but you could also use skirt steak, flank steak, ribeye, london broil, etc)

• 1 tbsp gochugang (korean chili paste)

• 2 tbsp coconut aminos

• 1 tsp fish sauce

• 1 tbsp very thinly sliced lemograss (tender inner leaves only), or you can use lemongrass paste

• 1 tbsp freshly grated ginger, or use paste

For the Dressing:

• 1 tbsp very thinly sliced lemongrass (tender inner leaves only), or you can use lemongrass paste

• 1 garlic clove, grated

• 1 Thai chili, finely minced

• 1 tsp fish sauce

• 1/2 tbsp gochugang

• 1/2 tbsp honey

• Juice of 2 limes

• 1/4 cup coconut aminos

• 1 tsp sesame oil

For the pickled cucumbers:

• 1 seedless english cucumber, halved longways and thinly sliced

• 2 shallots thinly sliced

• 1/2 cup rice vinegar

• 1/2 cup water

• 1 tbsp kosher salt

For the Salad:

• 8oz thin rice noodles

• 3 cups napa cabbage, thinly chopped

• 1-2 medium sized carrots, julienned or peeled into strips

• mint leaves

• Thai basil

• cilantro leaes

• lime wedges, for serving

Directions

• Marinate the steak: combine all the marinade ingredients and whisk together. Place steak in a bowl or zip-top bag and pour the marinade on top. Cover/seal and marinate at room temperature for 30 minutes or in the fridge for up to 8 hours.

• Make the dressing: Whisk together all the ingredients until the honey dissolves. Set aside.

• Cook the rice noodles according to package instructions. Drain and rinse thoroughly with cold water. Transfer them to a large serving bowl.

• Heat a cast-iron skillet over medium-high heat. Remove the steak from the marinade and shake off any excess. Sear the steak for 3-4 minutes per side, transfer to a cutting board, and rest for 10 minutes. Slice against the grain. Alternately, the steak can be grilled on a hot grill for the same amount of time.

• Assemble: Toss the rice noodles, cabbage and carrots together with 1/2 of the dressing. Arrange the pickled cucumbers and sliced steak on top. Top with all the fresh herbs and serve with lime wedges.