Steak
- 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.