Steak and Rice Noodle Bowls

Ingredients

6 1/2 oz. rice noodles

1/4 cup fresh lime juice (3 limes)

2 Tbsp. plus 1 teaspoon olive oil, divided

2 tsp. fish sauce

1 tsp. light brown sugar

1 Fresno chile, thinly sliced

12 oz. skirt steak, cut crosswise into 5-inch pieces

1 large carrot (about 5 ounces)

1/2 seedless cucumber (about 6 ounces)

1 watermelon radish (about 7 ounces)

1 cup mint leaves

1 cup cilantro leaves

1/4 cup roasted and salted peanuts, chopped (optional)

Directions

Step 1

Heat grill on medium-high. Cook noodles per package directions and drain.

Step 2

Meanwhile, in small bowl, combine lime juice, 2 tablespoons olive oil, fish sauce, brown sugar, and Chile.

Step 3

Rub skirt steak with remaining 1 teaspoon oil and grill to desired doneness, 2 to 3 minutes per side for medium-rare, basting with 1 tablespoon dressing during last 2 minutes of cooking. Transfer to cutting board and let rest at least 5 minutes before slicing.

Step 4

Divide noodles among bowls. Using julienne peeler, julienne carrot, cucumber, and radish. Top noodles with vegetables, sliced steak, and herbs. Serve with remaining dressing and peanuts if desired.