STEAK AND HEIRLOOM TOMATO NOODLE SALAD
Serves: 4
■ 1 lb (450 g) boneless rib-eye steak
■ Salt and freshly ground black pepper
■ 3 tbsp (45 ml) neutral oil
■ 1 clove garlic, peeled and pressed or minced
■ 3 tbsp (45 ml) rice vinegar
■ 1 tbsp (15 ml) toasted sesame oil
■ 1 tbsp (15 ml) fish sauce
■ 1 tbsp (15 ml) sugar
■ 6 oz (170 g) dried wide rice noodles
■ 4 or 5 small heirloom tomatoes, stemmed and sliced
■ 5 or 6 radishes, trimmed and thinly sliced
■ Half an English cucumber or 2 Persian cucumbers, trimmed and sliced
■ 1/4 cup (60 ml) roughly chopped fresh mint
1. Heat the oven to 200 F (93 C) with a rack in the middle position.
2. Generously season the steak on both sides with salt and pepper, then place the steak on a wire rack set over a rimmed baking sheet. Transfer to the oven and cook until the internal temperature reaches 135 F (57 C), about 20 minutes (this will be medium rare, adjust to your preference). Remove from the oven.
3. Heat one tablespoon (15 ml) of neutral oil in a hot skillet or sauté pan over high heat. Add the steak and sear, turning once, until browned on both sides, one
to two minutes per side. Transfer the steak to a cutting board and let rest for 5-10 minutes. Slice against the grain into 1/4-inch (6-mm) slices. Set aside.
4. Whisk together remaining two tablespoons (30 ml) of neutral oil with garlic, rice vinegar, sesame oil, fish sauce and sugar in a large bowl to make a dressing. Taste, adjust the seasoning if needed, and set aside.
5. Cook noodles according to the package directions. Drain, rinse in cold running water, then drain well.
6. Add the noodles, steak, tomatoes, radishes, cucumber and mint to the dressing in the bowl and toss well to combine. Serve immediately.
7. Make it 5X better: Toss in some sliced Thai chilies for heat, and some crispy fried onions and toasted sesame seeds for crunch.