Active Time

　　45 min

　　Total Time

　　5 hr

　　It takes bold flavors to stand up to the smoky richness of grilled beef, and this salad delivers. A tangle of rice-stick noodles cradles Asian greens, apples, and mint, and tender slices of flank steak top things off. The finishing touch? A drizzle of sweet dressing tangy with fish sauce and fiery with red-pepper flakes.

　　

Ingredients

Makes 6 to 8 servings

　　

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 lb flank steak

　　

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

　　

Special Equipment

an adjustable-blade slicer

　　

Marinate and grill steak:

Step 1

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.

　　

Step 2

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

　　

Step 3

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.

　　

Step 4

Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.

　　

Assemble salad while steak rests:

Step 5

Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.

　　

Step 6

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. 3Working 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.

　　

Step 7

Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.

　　

Step 8

Thinly slice steak across the grain.

　　

Step 9

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.

　　

Step 10

*Found in Asian markets and uwajimaya.com.

　　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.