Vietnamese-Style Grilled Steak With Noodles

This is a great summertime steak dish for 2 with a lot of pantry items mixed with fresh that has been adapted from Gourmet and become a favorite of ours. If I have time I double the sauce and quickly marinate the steak in it. It is quick & easy and also lends great leftovers.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 6  ounces  capellini or 6  ounces  other  thin spaghetti
• 3  tablespoons white wine vinegar
• 1 1⁄2 tablespoons soy sauce
• 2  garlic cloves, minced
• 4  teaspoons sugar
• 1⁄4 teaspoon hot red pepper flakes
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon anchovy paste
• 1⁄4 cup  packed fresh mint leaves, shredded, plus 2 mint sprigs for garnish
• 1  lb  flank steaks or 1  strip  steak
• 1⁄2 cucumber, seeded cut into julienne strips
• 1⁄2 red bell pepper, cut into julienne strips

Directions

1. In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well.
2. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
3. Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.).
4. Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
5. Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the cucumber and the bell pepper. Garnish each serving with a mint sprig.