Heat grill to high. Peel and finely chop the Fresh Ginger (0.5 ounce), Fresh Basil (0.25 ounce), Fresh Mint (0.25 ounce), and Fresh Cilantro (0.25 ounce). Slice Red Bell Pepper (1/2) into strips. Cut Mini Cucumber (1) into 1/2 inch half moons.
To make the dressing, zest and juice the Lime (1) into a bowl. Whisk in Honey (2 tablespoon), ginger, Fish Sauce (1 tablespoon) and Sambal (2 teaspoon).
Pat dry Flank Steak (14 ounce). Place the steak in a large bowl and add Olive Oil (2 tablespoon) and salt Salt and Pepper (to taste). Mix until combined. Add half of the dressing into the bowl and mix until well coated.
Boil 8 cups of water in a pot over high heat. Add half of the Vermicelli Noodles (5 ounce). Stir and cook for 5 minutes or until the noodles are tender.
Drain and rinse very well with cold water for 1 minute until noodles are cold and starch is rinsed away; place in a large bowl with 1 tablespoon of dressing.
Place the flank steak on the hottest side of the grill and cook on each side for 2 minutes.
Give the steak a quarter-turn on the grill to create cross-hatch grill marks and sear for an additional 2 minutes. Remove from heat and set aside to rest.
In the bowl with the noodles, add Arugula (2 ounce), Red Cabbage (2 ounce), Basil, Cilantro, Mint, Red Pepper, mini cucumber and remaining dressing. Toss to combine.
Slice the steak into 1/4 slices against the grain.
In the center of two plates place the salad mixture. Top with steak slices and garnish with Cashew Nuts (2 tablespoon). Serve and enjoy!