Photo: Jonny Valiant; Stylist: Alistair Turnball/Pat Bates and Associates
Prep Time
20 Mins
Cook Time
20 Mins
Makes 4 servings (serving size: 4 ounces steak and 2 cups noodle salad)

You'll find rice noodles and curry paste in the Asian section of your grocery store.

Get all of the exotic flavors of takeout and the freshness of a home-cooked meal with this salad recipe. Plus, you can throw in whichever extra veggies you have in the refrigerator.


How to Make It

Step 1

Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.

Step 2

Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.

Step 3

Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.

Step 4

Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.

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