Thai It Up Grilled Steak Salad

Heat grill to high. Peel and finely chop the Fresh Ginger (2 1/3 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.

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 (2 tsp) .

Pat dry the T-Bone Steak (1 3/4 cups) . 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.

Boil 8 cups of water in a pot over high heat. Add half of the Vermicelli Noodles (1 1/2 cups) . Stir and cook for 5 minutes or until the noodles are tender.

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.

In the center of two plates place the salad mixture. Top with steak slices and garnish with Cashew Nuts (2 Tbsp) . Serve and enjoy!