Vietnamese Beef Salad

Ingredients

• 2 tablespoons olive oil
• 1 pound flank steak
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 2 tablespoons Thai fish sauce
• 1 jalapeño, seeded and minced
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1 large Kirby cucumber, halved and thinly sliced
• 1 small red onion, halved and thinly sliced
• 1 cup bean sprouts
• 1 8-ounce package dried rice noodles, prepared according to label directions

Preparation

1. Preheat the broiler. Rub the olive oil over the flank steak and season with the salt and pepper. Place the steak under the broiler and cook until browned, 6 to 7 minutes per side. Remove from the broiler, cover with foil, and set aside.
2. In a small bowl, whisk together the soy sauce, lime juice, sesame oil, ginger, fish sauce, and jalapeño. In a large bowl, combine the basil, cilantro, cucumber, onion, and bean sprouts and toss well with the soy dressing. Arrange the noodles on top.
3. Slice the steak into 1/4-inch pieces, cutting against the grain, and place over the noodles. Garnish with additional basil and cilantro, if desired. Serve.
4. To make up to 1 day ahead, prepare and store separately in the refrigerator: steak, dressing, vegetables, and noodles. Assemble up to 3 hours before serving.