Weeknight steak and rice noodle salad

Indulge in the flavors of tender steak combined with delicate rice noodles in this vibrant and hearty weeknight salad. Perfect for a quick and satisfying meal!

Ingredients:

• 3 small serrano chiles
• 1 small garlic clove
• Kosher salt
• 1/4 cup plus 2 Tbsp. fresh lime juice
• 3 Tbsp. fish sauce
• 3 Tbsp. honey
• 2 Tbsp. vegetable oil, divided
• 8 oz. skirt steak
• 6 oz. wide rice noodles
• 1/2 small head of Napa cabbage, coarsely chopped
• 2 small Persian cucumbers, thinly sliced
• 1 (6") piece daikon, peeled, halved, thinly sliced
• 1/2 cup finely chopped mint, plus leaves for serving
• 1/2 cup chopped salted, dry-roasted peanuts, plus more for serving

Instructions:

1. Remove seeds from 2 chilies and finely chop them together with the remaining chili. Slice garlic thinly. Sprinkle a bit of kosher salt over the chilies and garlic. Crush the chilies and garlic using the flat side of a chef's knife, alternating between chopping and mashing until a coarse paste is formed. Transfer the mixture to a large bowl and add lime juice, fish sauce, honey, and 1 tablespoon of oil. Mix vigorously until the honey is dissolved. This mixture will serve as your dressing.
2. Place the steak in a medium bowl. Drizzle 3 tablespoons of the dressing over the steak, making sure to hold back the chilies with a spoon; reserve the remaining dressing for later. Allow the steak to marinate, turning it occasionally, for at least 10 minutes and up to 1 hour.
3. In the meantime, bring a medium pot of salted water to a boil. Remove from the heat, add the noodles, and cover the pot. Let the noodles sit, stirring occasionally to prevent sticking, until they are al dente, approximately 5-8 minutes. Drain the noodles and rinse them under cold running water; then set them aside.
4. Toss the cabbage, cucumbers, and daikon in a large bowl using your hands; season lightly with kosher salt. Massage the vegetables with your hands to release excess water, then discard any accumulated liquid from the bottom of the bowl.
5. Dry the steak and season it lightly with kosher salt. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Cook the steak until it is browned, for about 4 minutes per side for a medium-rare temperature. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly.
6. Combine the steak, cabbage mixture, reserved noodles, 1/2 cup of mint, and 1/2 cup of peanuts in the bowl with the reserved dressing and toss to coat evenly; season with additional kosher salt if necessary. Divide the mixture among bowls. Sprinkle with sea salt and garnish with mint leaves and more peanuts.

Summary:

• Calories: 2105 kcal
• Fat: 95 g
• Protein: 87 g
• Carbs: 241 g
• Potassium: 3457 mg
• Magnesium: 455 mg