Asian Style Steak Salad

Asian style cuisine is all the rage right now. This Asian style steak salad recipe is one of my favorites because it's simple, healthy and uses one of my favorite (and most flavorful) cuts of steak, the New York Strip Steak. These steaks are more flavorful because of the strip of fat running along the edge, so if you are looking to cut calories, remove that fat strip after cooking.

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 seal able 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. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
Cooks' notes:
• Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.
• If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Dressing can be made 3 hours ahead and kept, covered, at room temperature.
SourceAsian Salad