Vietnamese Grilled Steak (Serves 4)

Preparation

Ingredients:
1 lb thin Chinese noodles
1/3 cup rice vinegar
3 tbsp soy sauce
¼ cup garlic puree
3 tbsp sugar
¼ tsp sambal ulek or crushed red chilies
¼ tsp kosher salt
2 tbsp fish salt
2 tbsp chopped mint or cilantro
4 boneless 8oz. extra-lean beef steaks
¾ cup bean sprouts, lightly blanched
1 cup seeded slivered red bell peppers

Method:

• Simmer the pasta in boiling salted water until tender. Drain, rinse in cold water, and drain well.
  
• Combine the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt and fish sauce with 1 tablespoon of water. Pour over the noodles, add the mint, and toss to mix well.
  
• Pat steaks dry with kitchen towel, season with salt and pepper. Sear on a very hot grill for 3-4 minutes per side and remove to a cutting board to rest for 5-6 minutes. Bias-sliced, across the grain, into thin strips.
  
• Lay a bed of noodles onto the center of a serving platter. Arrange the bean sprouts around the noodles. Place the red bell pepper atop the bean sprouts. Fan the steak on top of noodles and garnish with fresh mint or cilantro as desired. Serve warm.