Vietnamese Flank Steak Salad

Mix the marinade (see recipe 088). Pour half into a small serving bowl and set aside. Score meat on both sides in a shallow crosshatch pattern using a sharp knife. Place steak in a shallow dish, pour marinade over the top, and turn to coat. Cover and refrigerate for 1 hour or overnight.

Preheat: Prepare charcoal or gas grill for direct grilling over medium-high heat. Brush and oil grill grate.

Prep: Rinse and dry lettuces. Tear Bibb lettuce into bite-size pieces and chop romaine lettuce into 2.5-cm chunks. Place in salad bowl. Peel carrot and cucumber. Using a mandoline, cut into julienne strips. Add to bowl. Thinly slice red onion and add to bowl along with minced herbs. Toss to mix. Reconstitute noodles according to package directions. Set aside.

Grill: Remove steak from marinade and pat dry with paper towels. Season with salt and pepper. (Discard used marinade.) Grill steak, turning once and brushing with some of the reserved marinade, until done to your liking, about 8–10 minutes for medium-rare.

Cut: Transfer steak to cutting board and let rest 5 minutes. Cut across the grain into thin slices. Set aside.

Serve: Divide salad among four plates. Top equally with noodles and steak. Pour 1 tablespoon marinade over each salad, garnish with herb leaves, and serve any remaining dressing on the side.