1 1/2 – 2 lb Flank Steak
1 12oz Package flat rice noodles (prepared to instructions)
1/2 head chopped Romaine lettuce
2 carrots julienned
1/2 medium jicama, peeled and chopped in 1/2″ pieces
1/2 cup cilantro, rough chopped
1/2 cup red bell pepper julienned
1/4 medium red onion sliced thin
1 TBSP toasted sesame seeds
2 green onions sliced (both white and green part)
For flank steak marinade
In a small bowl mix the following:
3 TBSP Soy Sauce (I use low sodium)
1 TBSP fresh grated ginger
1 tsp. red pepper flakes
3 cloves minced garlic
2 TBSP Nuc Mam (or similar fish sauce)
2 TBSP Miren
1 tsp sesame oil
1 stalk lemongrass, roughly chopped
For the dressing:
1/4 cup + 2 TBSP Rice wine vinegar
1/2 cup Vegetable Oil
1 tsp. Red Miso paste
1/4 tsp. Red pepper flakes
1 1/2 tsp finely minced serrano pepper (or to desired heat)
1-2 tbsp fresh lime juice
Put the steak and the marinade in a ziplock bag and refrigerate overnight. When ready to cook, preheat your grill, oil it and heat to med-high then place the flank steak on the grill and cook 4-6 minutes per side. Remove when cooked to desired doneness and cover with foil and let rest for approximately 10 minutes.
While the meat is resting, whisk all the salad dressing ingredients together and then set aside.
Next you need to assemble the salad. In a large bowl, toss the chopped romaine, rice noodles, jicama, red bell pepper, carrots, red onion and cilantro together.
Slice the steak against the grain in thin strips and place on top of the salad mixture, sprinkle with sesame seeds and onions then toss with desired amount of dressing.
You can enjoy this is a nice Pinot Grigio (I love Sante Margherita) or even cold saki.