Asian Steak Salad

Any steak you have on hand will be great for this recipe, but I like using New York Strip Steaks to ensure that it turns out as flavorful as possible.

Ingredients
For steak

• 1/4 cup Asian fish sauce
  
• 2 tablespoons finely chopped peeled fresh ginger
  
• 2 garlic cloves, finely chopped
  
• 2 tablespoons soy sauce
  
• 2 tablespoons sugar
  
• 2 10 oz. NY Strip Steaks

For salad

• 1/2 cup fresh lime juice
  
• 6 tablespoons water
  
• 6 tablespoons sugar
  
• 6 tablespoons Asian fish sauce
  
• 1 1/2 teaspoons dried hot red-pepper flakes
  
• 1/2 cup thinly sliced shallots (2 medium)
  
• 8 oz dried vermicelli rice-stick noodles*
  
• 2 medium Granny Smith apples
  
• 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
  
• 1 cup fresh mint leaves, torn into pieces if large
  
• 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
  

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