Hollywood Thai Beef Salad

By suzrusso

Ingredients

• * Marinade
• 1 * 1 cup low-sodium soy sauce
• 1/2 * 1/2 cup honey
• 6 * 6 tablespoons fish sauce (found in Asian markets)
• 2 * 2 tablespoons fresh orange juice
• 1 * 1 tablespoon cilantro
• 1 * 1 tablespoon mint leaves
• 1 * 1 tablespoon fresh lime juice
• *
• 1 * 1 Thai (or serrano) chile
• *
• 2 1/2 * 2 1/2 cloves garlic
• 1 1/2 * 1 1/2-inch piece ginger, peeled and sliced
• *
• * Salad
• 6 * 6 oz. flank steak
• 2 * 2 cups Asian vermicelli noodles
• 1/4 * 1/4 diced tomato
• *
• 2 * 2 tablespoons enoki mushrooms (found in Asian markets)
• *
• 1/8 * 1/8 cup thinly sliced red onion
• *
• 10-12 * 10-12 grapefruit segments
• 8 * 8 cilantro sprigs
• *
• 4 * 4 mint sprigs
• *
• * Dressing
• 1/4 * 1/4 cup fresh lime juice
• 1/4 * 1/4 cup soy sauce
• 2 * 2 tablespoons fresh orange juice
• 2 * 2 tablespoons dark sesame oil
• 2 1/4 * 2 1/4 teaspoons fish sauce
• 1 * 1 Thai (or serrano) chile, seeded and minced
• 1 1/2 * 1 1/2 cloves garlic
• 1 * 1 1-inch piece ginger, peeled and chopped

Preparation

Step 1

For marinade
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours.

Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.

For dressing
Mix all ingredients in blender until combined.

To assemble salad
Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.