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For Steak
1/4 cup Asian Fish Sauce
2 Tablespoons finely chopped peeled fresh Ginger
2 Garlic Cloves, finely chopped
2 Tablespoons Soy Sauce
2 Tablespoons Sugar
2 lbs Flank Steaks
Salad
1/2 cup fresh Lime Juice
6 Tablespoons Water
6 Tablespoons Sugar
6 Tablespoons Asian Fish Sauce
1 1/2 teaspoons dried hot Red Pepper Flakes
1/2 cup thinly sliced Shallots (2 medium)
8 ounces dried Vermicelli, Rice-stick Noodles*
2 medium Granny Smith Apples
7 ounces Asian mixed Salad Greens
1 cup fresh Mint Leaves, torn into pieces if large
1/2 cup dry roasted salted Peanuts, chopped
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Special equipment: an adjustable-blade slicer Marinate and grill steak:- Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. Assemble salad while steak rests:- Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3 Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. Thinly slice steak across the grain. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
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