Cooking Instructions
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Step 1
Heat grill to high. Peel and finely chop the
Fresh Ginger (2 Tbsp)
,
Fresh Basil (1/2 cup)
,
Fresh Mint (1/3 cup)
, and
Fresh Cilantro (1/2 cup)
. Slice
Red Bell Pepper (1/2)
into strips. Cut
Mini Cucumber (1)
into 1/2 inch half moons.
Step 2
To make the dressing, zest and juice the
Lime (1)
into a bowl. Whisk in
Honey (2 Tbsp)
, ginger,
Fish Sauce (1 Tbsp)
and
Sambal (1/2 Tbsp)
.
Step 3
Pat dry
Flank Steak (14 oz)
. Place the steak in a large bowl and add
Olive Oil (2 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix until combined. Add half of the dressing into the bowl and mix until well coated.
Step 4
Boil 8 cups of water in a pot over high heat. Add half of the
Vermicelli Noodles (5 oz)
. Stir and cook for 5 minutes or until the noodles are tender.
Step 5
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.
Step 6
Place the flank steak on the hottest side of the grill and cook on each side for 2 minutes.
Step 7
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.
Step 8
In the bowl with the noodles, add
Arugula (2 3/4 cups)
,
Red Cabbage (2/3 cup)
, Basil, Cilantro, Mint, Red Pepper, mini cucumber and remaining dressing. Toss to combine.
Step 9
Slice the steak into 1/4 slices against the grain.
Step 10
In the center of two plates place the salad mixture. Top with steak slices and garnish with
Cashew Nuts (2 Tbsp)
. Serve and enjoy!
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