Grilled Thai Steak Noodle Bowl

Recipe by Lynne Sampson Curry

Mark Boughton/styling: Teresa Blackburn

Ingredients

Dressing/Marinade:: 1/4cup fish sauce; 1/4cup lime juice; 1/2cup warm water; 3tablespoons sugar; 1-- garlic clove, minced; 1-- shallot, finely chopped; 1tablespoon peeled and finely chopped fresh ginger; 1-- rib-eye, strip loin or top sirloin steak (about 12 ounces); 1-- (6-ounce) package vermicelli rice noodles (maifun)
For Serving:: 4-- large green or red leaf lettuce leaves, separated, washed and dried; 1large carrot, cut into matchsticks; 1medium cucumber, peeled, seeded and sliced into thin crescents; 1bunch cilantro, stemmed; 1bunch mint, stemmed; -- Sriricha or other hot sauce, for serving (optional)

To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes.
Cook noodles according to package directions.
Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips.
To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressin. Add a splash of sriricha, if using.

Recipe by Lynn Sampson Curry

Want more help? Check out this step-by-step video on grilling steaks.