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Tender grilled steak sitting on a bed of lettuce and noodles sounds a little odd, but when you add the crunchy fresh veggies and the Thai peanut sauce, this becomes an incredible dish with many flavors, temps & textures.
This is one of Jennifer's favorites.
Ingredients:
3 limes
3 tbs fish sauce
2 tbs sugar
1 tbs vegetable oil
2 cloves garlic, minced
1/4 tsp crushed red pepper
1 lb flank or skirt steak
8 oz flat rice noodles
2 cups iceberg lettuce or napa cabbage, thinly sliced
1 medium seedless cucumber, thinly sliced
2 carrots, thinly sliced
6 basil leaves
Cilantro
1/2 cup peanuts, roughly chopped
Directions:
For the marinade, in a prep bowl, add the zest of 2 limes, enough lime juice to get 1/4-1/3 cup. Add the fish sauce, sugar, oil & garlic and whisk together.
Place the steak in a zip-lock bag and add the marinade. Let sit for 30 min and up to 24 hours.
Start your grill and while it heats up, prep the remaining ingredients.
When the grill is ready, add the steak and cook for the appropriate time to get a medium-rare steak. Let steak reset for 5 minutes before thinly slicing. See notes below for suggested cooking times.
To serve, add the lettuce & noodles on the bottom of the bowl, then layer the steak, cucumber & carrots. Add the Thai peanut sauce then sprinkle with basil, cilantro & peanuts.
Notes:
Servings = 4
Grilling times
Flank - on hottest side, 5-7 min, flip, 2-5 min. When the internal temp is between 130-135, remove and let rest for 5 min.
Skirt - on hottest side, 4 min, flip, 2-4 min. Remove and let rest for 5 min.
Original recipe - https://www.bhg.com/recipe/thai-rice-noodle-grilled-steak-salad/
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