Mint & Peanuts? Trust us – it’s delicious!
4 Servings | Gluten-Free & Dairy-Free
- Approximately 8oz Flat Iron Steak
- 6-8 oz wide rice noodles
- 3 small Serrano Chiles, seeded & finely chopped
- 1 clove garlic, thinly sliced
- 1/4 Cup Fresh Lime Juice
- 3 Tbsp Fish Sauce
- 3 Tbsp Honey
- 2 Tbsp Vegetable Oil
- 1/2 Small head of Napa cabbage, coarsely chopped
- 2 small English Cucumbers, thinly sliced
- (Optional) 1 Daikon, peeled, halved, and thinly sliced
- 1/2 Cup finely chopped mint, plus leaves for garnish
- 1/2 cup chopped salted peanuts, plus more for garnish
- Flaky Sea Salt
- Sprinkle Chiles and garlic with salt. Smash Chiles and garlic with the flat side of a chef’s knife – chopping and mashing, until a coarse paste forms.
- Transfer mixture to a large bowl and add lime juice, fish sauce, honey, and 1 Tbsp Oil. Stir vigorously to dissolve honey (this is your dressing).
- Place steak in a medium bowl or shallow dish. Drizzle approximately 3 Tbsp dressing over, holding chilies back with a spoon; set remaining dressing aside. Let steak sit, turning occasionally, at least 10 minutes and up to 1 hour.
- Bring a medium pot of water to a boil. Remove from heat and add noodles. Cover pot and let sit, stirring every minute or so to keep noddles from sticking, until al dente, 5-8 minutes. Drain and rinse under cold running water; set aside.
- Using your hands, toss cabbage, cucumbers, and daikon in a large bowl; season lightly with sea salt. Massage vegetables with your hands to release excess water, then pour off any liquid that has collected in the bottom of the bowl.
- Pat steak dry and season lightly with salt. Heat remaining 1 Tbsp oil in a large nonstick skillet over medium-high. Cook steak until browned, about 4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Thinly Slice.
- Add steak, cabbage mixture, reserved noddles, 1/2 cup mint, and 1/2 cup peanuts to bowl with reserved dressing and toss well. Season with more salt, to taste – if needed.
- Divide among shallow bowls, and garnish with mint leave and more peanuts.