Steak and Rice Noodle Salad with Cabbage, Peanuts, and Mint
Steak and Rice Noodle Salad with Cabbage, Peanuts, and Mint
1 jalapeno, seeds removed and minced
1 clove garlic minced
1 Tbs. grated fresh ginger
1/2 cup fresh lime juice
4 Tbsp. fish sauce or soy sauce
3 Tbsp. honey or brown sugar
2 Tbsp. vegetable oil, divided
1 lb skirt steak or similar cut
7 oz rice noodles
1 cup shredded green cabbage
1 cup radish, thinly sliced
1/2 cup fresh mint
1/2 cup roasted and unsalted peanuts
Combine the jalapeño, garlic, ginger lime juice, fish sauce, honey, and 1 Tbs. vegetable oil in a large bowl.
Place the steak in a shallow bowl and pour half of the marinade over the steak. Let the steak marinade for at least an hour, flipping halfway through. Reserve the remaining marinade for dressing the salads.
While the steak is marinating cook the rice noodles in a large pot of boiling water until soft. Drain and rise wth cool water to stop cooking.
In a cast iron pan place the remaining vegetable oil. Over medium high heat cook the steak for 6 to 8 minutes or until an internal temperature reaches 125F for medium rare. Let steak rest for 5 minutes then thinly slice against the grain.
Combine the rice noodles, cabbage, 1/4 cup mint, and 1/4 cup peanuts. Top with sliced steak, the reserved sauce, and the remaining mint and peanuts.
Serves 4