A nutty, savory sauce made from pantry staples anchors this cold rice noodle and steak dish inspired by Vietnamese summer rolls.
Step 31 Persian cucumber, thinly slicedover; discard lime. Toss to combine. Set carrot mixture aside.Heat a dry large skillet, preferably cast iron, over medium-high. Pat steak dry again . Rub all over with. Cook steak, undisturbed, until a deep golden crust forms, 4–5 minutes. Turn over; cook until browned on other side and an instant-read thermometer inserted into thickest part registers 120° for medium-rare, about 5 minutes.
Using tongs, stand steak up on an edge and cook until browned, about 1 minute. Repeat on remaining edges. Transfer to a cutting board; let rest 10 minutes.in a large pot of boiling water and stir to separate; remove pot from heat. Let noodles sit until cooked through, 8–10 minutes. Drain in a colander and rinse under cold running water to stop the cooking.Thinly slice steak against the grain. Divide reserved peanut sauce among shallow bowls and arrange noodles over.
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