Heat grill to high. Peel and finely chop the
Fresh Ginger (2 Tbsp)
Fresh Basil (1/2 cup)
Fresh Mint (1/3 cup)
Fresh Cilantro (1/2 cup)
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
into a bowl. Whisk in
Honey (2 Tbsp)
Fish Sauce (1 Tbsp)
Sambal (1/2 Tbsp)
Flank Steak (14 oz)
. Place the steak in a large bowl and add
Olive Oil (2 Tbsp)
Salt (to taste)
Ground Black 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 oz)
. 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 3/4 cups)
Red Cabbage (2/3 cup)
, 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 Tbsp)
. Serve and enjoy!