Curry-Coconut Steak and Noodle Salad

Ingredients

• 6 ounces thick or thin rice-flour noodles (ban pho)
• 2-3 tablespoons green curry paste (such as Thai Kitchen)
• 1 cup light coconut milk
• 1/4 cup chopped fresh cilantro, divided
• Zest and juice of 1 lime
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef sirloin fillet
• 3 scallions, halved, thinly sliced lengthwise
• 3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler
• 1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces)
• 1 tablespoon chopped peanuts
• Handful of fresh mint

Preparation

1. 1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
2. 2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3. 3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4. 4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.