Flank Steak Draped Rice Noodle Salad

Dressed noodles

• 8 ounces wide rice noodles
• 1/2 cup water
• 3 tablespoons white sugar
• 3 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoon fish sauce
• 3/4 teaspoons Sriracha hot chile sauce
• 3 cloves garlic, minced
• 1 inch fresh ginger, peeled and minced

Beef and garnish

• 3/4 pounds flank steak
• salt
• 1 tablespoon brown sugar
• 1 teaspoon Sriracha hot chile sauce
• 1 teaspoon fish sauce
• 1 teaspoon fresh lime juice
• 1 cucumber
• 1/2 pound snap peas
• 1 large handful basil leaves
• 1 bunch cilantro
• 1/2 cup roasted peanuts

1. Salt the flank steak and allow to rest for 45 minutes.
2. Put the rice noodles in bowl and cover with boiling water. Let soften for about 20 minutes, drain, and set aside in a big shallow serving bowl.
3. Prepare the dressing by combining all of the remaining ingredients under "Dressed noodles" in a small sauce pan. Heat until the sugar is dissolved. Pour over the softened rice noodles.
4. Heat a cast iron skillet over medium high heat. When it is very hot, place the steak into the pan and allow to sear for about 5 minutes. Flip and sear the steak on the second side for about 3 minutes, until it is medium rare or the desired doneness.
5. While the steak is cooking, mix together a paste with the brown sugar, Sriracha, fish sauce, and lime juice. When the steak is cooked, transfer it to a platter and slather both sides with the paste. Let the steak rest for 10 minutes. Slice 1/4 inch slices against the grain, layer the slices over the dressed rice noodles, and pour over any juice that accumulated from slicing the steak.
6. Prepare the garnish. Peel the cucumber and cut into 1 inch match sticks. Remove the stems of the snap peas. Arrange a platter with the vegetables, basil, and cilantro leaves.
7. Serve the noodles and beef. Garnish with generous heaps of cucumbers, snap peas, and herbs. Sprinkle peanuts on top. Enjoy.