• 1 ½-inch piece Ginger, peeled, finely chopped
• ¼ cup Soy Sauce
• 3 Tbsp. Light Brown Sugar
• 2 Tbsp. fresh Lime Juice
• 1 Tbsp. Fish Sauce
• ½ tsp. Black Pepper
• ½ tsp. Garlic Powder
• ¼ cup EVOO
• 1 Tbsp. Toasted Sesame Oil
• ¾ Lb. Filet Mignon Steaks, 1 inch thick
• Kosher salt

Dressing

• ¼ cup fresh Lime Juice
• ¼ cup Hot Chili Paste (such as Sambal Oelek)
• ¼ cup Peanut Oil
• 2 Tbsp. Fish Sauce
• 2 Tbsp. Sugar1 Tbsp. Honey
• 1 Garlic clove, finely chopped
• Kosher salt (optional)

Salad and Assembly

• 2 oz. dried Ramen or Lo Mein Noodles
• Kosher salt
• ½ tsp. Toasted Sesame Oil
• 1 large Mango, peeled, cut into 1-inch pieces
• ½ bunch Arugula, stems removed, leaves torn
• ½ bunch Watercress, tough stems removed
• 2 medium Carrots, finely shredded on a mandoline or a box grater
• 2 Scallions, chopped
• 2 cups finely shredded Savoy Cabbage
• 1 cup Cherry Tomatoes, halved
• 1 Avocado, cut into 1-inch pieces
• ½ cup chopped Cilantro
• ½ cup torn Basil leaves
• ¼ cup torn Mint leaves
• ¼ cup crumbled toasted unsweetened Coconut Flakes
• ¼ cup finely chopped salted, roasted Peanuts, plus more for serving
• Lime wedges (for serving)

Preparation (Steak)
1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

2: Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Preparation (Dressing)
3: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Preparation (Salad Assembly)
4: Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl.

5: Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat.

6: Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss again just to combine.

7: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

Recipe found here.

In a bowl, mash the avocado lightly with a fork or potato masher. Add the chopped onion, cilantro, and lime juice. Next add salt, pepper, and garlic to taste. Season a little at a time and then taste it to see if it’s enough. Add more as needed.  Once it tastes good, stir in the cut up the tomato.

Ingredients:

Directions: