Vietnamese steak and noodle salad with cucumbers, radish, boc choy and peanuts

For the marinade/salad dressing:

½ cup Vietnamese fish sauce (such as Red Boat)
1 tablespoon lime zest (zest of 3-4 limes)
1/3 cup fresh lime juice (3-4 limes)
2 tablespoons dark brown sugar
2-3 garlic cloves, grated or minced
1 large jalapeno, seeded and veins removed, if desired, minced
1 one-inch piece of ginger, peeled and minced
¼ cup peanut or canola oil

For the salad:

3 Persian cucumbers, halved lengthwise and sliced into thin half moons (or 1 small seedless English cucumber)
1 bunch radishes (6-8 radishes), thinly sliced
1 bunch bok choy, thinly chopped (you could substitute radicchio or Swiss chard)
1 cup (about 1 bunch) fresh mint leaves, torn into pieces
1 cup (about 1 bunch) fresh basil leaves, torn into pieces
(You could add cilantro too, up to you)

Garnishes:

½ cup salted peanuts, roughly chopped
3-4 scallions, thinly chopped

Noodles: 1 14-oz. package Vietnamese rice stick noodles (vermicelli)

Steak: 1 ½ to 2 pounds flank steak, hanger steak, or tri-tip steak

Directions:

1. Combine all marinade ingredients in a bowl and whisk together, tasting for flavor and adjusting for personal taste. Divide into two equal portions – half to marinate the steak, half to toss with the salad and noodles.

2. Marinate the steak in half the marinade for 30-40 minutes at room temperature, or for up to 24 hours in the refrigerator. If you do the latter, bring the steak up to room temperature before cooking.

3. While the steak is marinating, chop the veggies for the salad. Pour the remaining fish sauce dressing over the salad and toss to coat thoroughly.

4. Cook the noodles according to package directions; you want them al dente, not mushy. Drain in colander, rinsing with cold water to stop the cooking process. Noodles can be served cold or at room temperature. Part of the allure of this dish is the varying temperatures – the warm steak, the cool salad and noodles.

5. Cook the steak, either by grilling it or by first searing it in a skillet (2 minutes per side should do it) and finishing in the broiler (2-3 minutes for rare, longer if you want it medium or well-done). Remove from broiler and let it rest at least 10 minutes before thinly slicing it.

6. Assemble the salad. Put noodles in bowl or on plate, top with salad, then with steak. Garnish with peanuts, scallions, and dressing from the bottom of the salad bowl.

Makes 2-4 servings.

Adapted by Triple P from a combination of three recipes found on newyorktimes.com