Weeknight Steak and Rice Noodle Salad

Ingredients

• •3 whole small serrano chiles
• •1 clove small garlic clove
• •1 tsp Kosher salt
• •¼ cup fresh lime juice
• •3 Tbsp fish sauce
• •3 Tbsp honey
• •2 Tbsp vegetable oil
• •8 oz skirt steak
• •6 oz wide rice noodles
• •½ head Napa cabbage
• •2 whole Persian cucumbers
• •1 piece daikon
• •½ cup mint
• •½ cup chopped salted peanuts
• •½ cup dry-roasted peanuts
• •¼ cup peanuts for serving

Cooking Instructions

1. 1.

   Remove seeds from 2 chiles, then finely chop with remaining chile. Thinly slice garlic. Sprinkle a pinch of kosher salt over chiles and garlic. Smash chiles and garlic with the flat side of a chef's knife, alternating chopping and mashing, until a coarse paste forms. Transfer mixture to a large bowl and add lime juice, fish sauce, honey, and 1 Tbsp. oil. Stir vigorously to dissolve honey. This is your dressing.

   10 min

2. 2.

   Place steak in a medium bowl. Drizzle 3 Tbsp. dressing over, holding back chiles with a spoon; set remaining dressing aside. Let steak sit, turning occasionally, at least 10 minutes and up to 1 hour.

   60 min

3. 3.

   Meanwhile, bring a medium pot of salted water to a boil. Remove from heat, add noodles, and cover pot. Let sit, stirring every minute or so to keep noodles from sticking, until al dente, 5-8 minutes. Drain and rinse under cold running water; set aside.

   8 min

4. 4.

   Using your hands, toss cabbage, cucumbers, and daikon in a large bowl; season lightly with kosher salt. Massage vegetables with your hands to release excess water, then pour off any liquid that has collected in the bottom of the bowl.

   5 min

5. 5.

   Pat steak dry and season lightly with kosher salt. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook steak until browned, about 4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes. Thinly slice.

   13 min

6. 6.

   Add steak, cabbage mixture, reserved noodles, 1/2 cup mint, and 1/2 cup peanuts to bowl with reserved dressing and toss well; season with more kosher salt if needed. Divide among bowls. Sprinkle with sea salt; top with mint leaves and more peanuts.

   5 min