Preparation
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. 3Working 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.
*Found in Asian markets and uwajimaya.com.
Cooks' notes:
·Packaged Asian salad mix can be found at many supermarkets, or you can
use a blend of greens such as tatsoi, mizuna, baby arugula, mustard
greens, or pea shoots.
·If you aren't able to grill outdoors, steak can be cooked in a hot
lightly oiled well-seasoned large (2-burner) ridged grill pan over
moderately high heat, turning over once, until medium-rare, 12 to 14
minutes total.
·Dressing can be made 3 hours ahead and kept, covered, at room temperature.
