- 1 lb of flank steak
- 2 heads of Romaine
- 2 50 gram sheaths of rice noodles
- 1 red onion in thin half moon slices
- 1 cup of shredded carrots
- 1 cup of bean sprouts
- 1 bunch of cilantro
- 1 bunch of mint
- ½ cup of raw peanuts
- ¼ C of Rice wine vinegar
¾ C of La Tourangelle Roasted Peanut Oil
- 1 tsp fish sauce
- 1 tsp of soy sauce
- ½ tsp chili flakes
- salt and pepper to taste
Boil 5 cups of water and plunge the rice noodles into the water for a minute then take them out and place on a paper towel to absorb the excess moisture.
Clean and chop Romaine into 1” pieces (can be a rough chop)
Put the peanut oil into a bowl and slowly pour in the vinegar while whisking. Add the fish sauce, the soy sauce, and chili flakes and whisk in well. Set aside.
Chiffonade the mint into thin strips and set aside. Remove stems from cilantro and separate the leaves and set aside a small branch for garnish.
Season the steak with salt and pepper and place on an oiled hot grill pan. Leave on one side for 4 minutes then turn over and grill the other side for the same amount of time. If the steak is thick, you may have to do it a few minutes longer on each side. The steak should be rare in the middle. After cooking, leave it on the plate to rest.
Take a large platter and place the romaine on it, spread out to cover it. The next put the rice noodles around the top. Next spread around the carrots, and then follow with the bean sprouts. Liberally sprinkle the mint and cilantro around. Pour the dressing around the salad. Top with crushed peanuts. Cut the steak on the bias so you have nice long strips and place over the salad. Serve! Bon appetite!