Cilantro-Lime Steak with Garlic Infused Noodle Salad

Zesty Garlic Lime Steak with Refreshing Noodle Salad

Cooking Time and Yield

Servings: 4 | Time: About 1 hour, plus marination

Ingredients

- 1 pound (450 g) of flank steak

- 1/4 cup (50 g) brown sugar, light or dark

- 3 to 4 tablespoons (45 to 60 ml) fish sauce (adjust to taste)

- 1/3 cup (80 ml) fresh lime juice

- 2 to 3 cloves garlic, finely minced

- A pinch of Thai chili powder, red chili flakes, or thinly sliced Thai/bird's eye chili to taste

- 8.8 ounces (250 g) thin rice noodles

- 1 pound (455 g) green beans, trimmed

- Salt and freshly ground black pepper to taste

- 8 ounces (225 g) cherry tomatoes, halved

- 12 ounces (340 g) Persian cucumbers, thinly sliced and unpeeled

- About 1/2 cup mixed freshly chopped cilantro and mint

- 3 tablespoons (45 ml) vegetable or neutral oil, plus extra for grilling

Important Tips

Marinade Mastery

In the art of flavor, patience is crucial. Mix your brown sugar, a small measure of fish sauce, lime juice, garlic, and your chosen chili heat in a mixing bowl. Give it a taste! You aim for a delightful balance of salty, sour, sweet, and spicy. Usually, I find my mixture needs a bit more fish sauce for that perfect tang. Transfer the steak into a sealable plastic bag, pour about a third of the marinade over it, and expel the excess air from the bag to ensure the marinade hugs the meat. Refrigerate for at least an hour (or up to a day). If you’re pressed for time, a quick hour while preparing other elements will suffice.

Preparing the Dressing

Take the remaining marinade and slowly whisk in 3 tablespoons of oil until emulsified – this is your luscious dressing. Keep it aside while you prep the rest of the salad.

Cooking Up the Fresh Veggies

Bring a medium pot of salted water to a vigorous boil. Cook the green beans for about 2-2.5 minutes. If you're using skinny haricot verts, two minutes should do it; then, use a slotted spoon to transfer them to an ice bath to halt the cooking. After they cool, drain and set aside. Use the same boiling water to prepare the rice noodles as per package instructions: simply remove the pot from heat, add the noodles, and let them soak for about 5 minutes until soft. Drain and place in a bowl, adding a splash of oil if they stick together.

Perfectly Grilled Steak

Heat your grill until screaming hot, and apply a light coat of oil to the grates. Remove the steak from the marinade, lightly season with salt and pepper, and grill for approximately 3.5 to 5 minutes per side. Cooking time can vary based on thickness. I found 4 minutes on each side for my thinner flank steaks left them a tad medium for our taste, so adjust according to your preference. Once grilled, allow the steak to rest for 5 minutes before slicing thinly and presenting on a platter.

Plating Your Masterpiece

Set up a serve-yourself station with bowls of halved cherry tomatoes, cucumber slices, and fresh herbs. I suggest including extra sliced Thai chilis and a dash of rice vinegar for kicks. Lay out the noodles and succulent slices of steak, finishing with a small ladle of the dressing — it tends to separate, so a little stir before serving is recommended!

To enjoy, start with a nest of noodles, layer on a few beef slices, a generous handful of each veggie, a sprinkle of chilis, and drizzle with the dressing, finally topping it off with those fragrant herbs. Dig in and savor each delicious bite. Repeat this heavenly process as many times as your heart (and stomach) desires!