Marinade
2 lbs. skirt steak or any lean, tender cut
2 T finely chopped peeled fresh ginger
2 large garlic cloves, thinly sliced
2 T granulated sugar
2 T low-sodium soy sauce
4 T Thai fish sauce or 1 tsp Kosher salt

Dressing
1/2 cup fresh-squeezed lime juice
4 T granulated sugar
4 T Thai fish sauce or 1/2 tsp Kosher salt
1 Serrano or jalapeno chile, minced or to taste (optional)
6 green onions, thinly sliced

Salad Ingredients
1/2 lb. rice noodles, preferably fettuccine size
2 large apples, cored and thinly julienned
mixed fresh salad greens, about 12 cups
2 cups sliced English cucumber
1/2 cup fresh mint leaves, stems removed, roughly chopped
1/2 bunch fresh cilantro, roughly chopped, with stems below bottom leaves discarded

Place the steak and all the marinade ingredients in a zip-lock bag. Seal and marinate for at least a couple of hours in the refrigerator and preferably four hours or more.

Combine all the dressing ingredients in a bowl, stir and set aside.

Cook the noodles in plenty of salted water according to package instructions. Strain noodles and rinse under cold running water. Drain well and place with half of the dressing. Place apples, mint and cilantro in a bowl with the remaining dressing and stir to coat.

When ready to serve, grill steaks to desired doneness. Let steaks rest for at least 10 minutes. Slice steaks across the grain into thin slices.

Toss the noodle mixture and divide it onto chilled salad plates. Top the noodles with the apple mixture and finally with the sliced steak.

Garnish with toasted almonds or peanuts if desired.

Serves 8- 10