Grilled Lemongrass Beef over Noodle Salad
1- to 1 3/4-pound skirt steak or flank steak
1/2 pound dried rice-stick noodles (rice vermicelli)
1/2 cup fresh basil leaves (preferably Thai basil), washed and dried
1/2 cup fresh mint leaves, washed and dried
1/2 cup fresh cilantro leaves, washed and dried
1/2 c fish sauce
1/2 red bell pepper, cut into matchsticks
1/2 seedless (European) cucumber, cut into matchsticks
2 to 4 Thai chilies, seeded and thinly sliced
In a large bowl soak noodles in boiling water to cover and let sit 10-15 minutes, or until softened and pliable. When done, drain noodles and rinse in cold water, then drain well. In a large bowl, toss noodles with herbs, fish sauce, red pepper, chilies and cucumber.
To cook beef: if using skewers, soak wooden skewers in water for at least 30 minutes. Then thread beef onto skewers, making sure it is evenly distributed. Grill until done (2-3 minutes for skewers). If leaving beef whole, grill until cooked to desired doneness. Let rest 5 minutes, then thinly slice.
Serve sliced beef or skewers over noodle salad.