| It takes bold flavors to stand up to the
| |
| | charcoal (moderate heat for gas).
|
| smoky richness of grilled beef, and this
| |
| | Remove steak from marinade (discard
|
| salad delivers. A tangle of rice-stick
| |
| | marinade) and pat dry with paper towels.
|
| noodles cradles Asian greens, apples, and
| |
| | Grill, uncovered unless using a gas
|
| mint, and tender slices of flank steak
| |
| | grill, over direct heat, turning over
|
| top things off. The finishing touch? A
| |
| | once, until medium-rare, 12 to 14 minutes
|
| drizzle of sweet dressing tangy with fish
| |
| | total.
|
| sauce and fiery with red-pepper flakes.
| |
| | Transfer steak to a cutting board and let
|
| For steak
| |
| | stand, uncovered, about 15 minutes.
|
| 1/4 cup Asian fish sauce
| |
| | Assemble salad while steak rests:
|
| 2 tablespoons finely chopped peeled fresh
| |
| | Whisk together lime juice, water, sugar,
|
| ginger
| |
| | fish sauce, and red-pepper flakes in a
|
| 2 garlic cloves, finely chopped
| |
| | bowl until sugar is dissolved, then stir
|
| 2 tablespoons soy sauce
| |
| | in shallots.
|
| 2 tablespoons sugar
| |
| | Cook noodles in a 5-quart pot of boiling
|
| 2 lb flank steak
| |
| | salted water until just tender, 4 to 5
|
| For salad
| |
| | minutes. Drain in a colander, then rinse
|
| 1/2 cup fresh lime juice
| |
| | under cold water and drain well. Transfer
|
| 6 tablespoons water
| |
| | to a bowl and toss with 1/2 cup dressing.
|
| 6 tablespoons sugar
| |
| | 3Working around core of each apple, cut
|
| 6 tablespoons Asian fish sauce
| |
| | thin slices (about 1/8 inch thick) with
|
| 1 1/2 teaspoons dried hot red-pepper
| |
| | slicer, then stack slices. Cut slices
|
| flakes
| |
| | lengthwise into 1/4-inch-wide
|
| 1/2 cup thinly sliced shallots (2 medium)
| |
| | matchsticks.
|
|
| |
| | Combine apples, greens, and mint in a
|
| 8 oz dried vermicelli rice-stick noodles*
| |
| | large bowl. Add 1/2 cup dressing and toss
|
| 2 medium Granny Smith apples
| |
| | well to coat.
|
| 7 oz Asian salad mix (16 cups loosely
| |
| | Thinly slice steak across the grain.
|
| packed; see cooks' note, below)
| |
| | Arrange noodles on a large platter and
|
| 1 cup fresh mint leaves, torn into pieces
| |
| | mound greens on top of noodles. Arrange
|
| if large
| |
| | steak slices on greens and sprinkle with
|
| 1/2 cup salted roasted peanuts (sometimes
| |
| | peanuts. Serve at room temperature with
|
| labeled "cocktail peanuts"), chopped
| |
| | remaining dressing on the side.
|
| Special equipment: an adjustable-blade
| |
| | Cooks' notes:
|
| slicer
| |
| | • Packaged Asian salad mix can be found
|
| Marinate and grill steak:
| |
| | at many supermarkets, or you can use a
|
| Whisk together fish sauce, ginger,
| |
| | blend of greens such as tatsoi, mizuna,
|
| garlic, soy sauce, and sugar in a small
| |
| | baby arugula, mustard greens, or pea
|
| bowl until sugar is dissolved. Pour
| |
| | shoots.
|
| marinade into a large sealable plastic
| |
| | • If you aren't able to grill outdoors,
|
| bag. Pat steak dry and place in bag, then
| |
| | steak can be cooked in a hot lightly
|
| press out excess air and seal bag. Turn
| |
| | oiled well-seasoned large (2-burner)
|
| bag over 2 or 3 times to coat meat, then
| |
| | ridged grill pan over moderately high
|
| place in a shallow dish (in case of
| |
| | heat, turning over once, until
|
| leaks) and chill at least 4 hours and up
| |
| | medium-rare, 12 to 14 minutes total.
|
| to 8. Bring steak to room temperature 30
| |
| | • Dressing can be made 3 hours ahead
|
| minutes before grilling.
| |
| | and kept, covered, at room temperature.
|
| Prepare grill for cooking over medium-hot
| |
| |
|
