Thai Beef Noodle Salad

ingredients

Dressing
1 to 2 fresh red Thai chiles, finely minced (or serrano or habanero chiles. If fresh chiles are not available use 1/2 to 1 t crushed red pepper flakes)
1 t minced garlic
2 T fish sauce
5 T lime juice
1 T firmly packed brown sugar
Salad
8 ounces pad thai rice noodles
4 green onions
Olive oil
1 pint cherry tomatoes
1 pound sirloin steak, trimmed of fat
Salt and freshly ground black pepper
1 cucumber, halved lengthwise and thinly sliced
1/4 C finely chopped fresh cilantro
2 T finely chopped mint leaves
1/2 C finely chopped dry-roasted peanuts

1
To make dressing: Preheat the grill to medium-high (see note). In a medium bowl combine the chiles, garlic, fish sauce, lime juice and brown sugar; stir to dissolve sugar and set aside.
2
To make salad: Bring a medium pot of water to a boil. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water and set aside.
3
Trim the green onions and brush with olive oil. Skewer the tomatoes on bamboo or metal skewers, brush with olive oil and set aside. Sprinkle both sides of the steak with salt and pepper and brush with a little olive oil.
4
Grill the onions and tomatoes over the hottest part of the grill, turning once or twice, until the onions are charred and the tomatoes are charred and soft. Transfer to a medium bowl. When cool enough to handle, cut the onions into 1-inch pieces. Grill the steak until medium-rare, about 2 1/2 to 3 minutes per side. Transfer to a plate and allow to rest for 10 minutes. Thinly slice the steak against the grain. Toss the steak, green onions, tomatoes, cucumber, cilantro and mint with the dressing. Divide the noodles among 4 bowls and top with beef mixture. Sprinkle with peanuts and serve warm.
5
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.