Source: dLife

A Thai-style salad with grilled steak and rice noodles.

Servings

Marinade
2 medium garlic cloves , minced
0.5 tbsp fish sauce
0.5 tsp sesame oil
0.25 floz sweetener (sugar substitute)
0.75 lb flank steak

Sauce
0.25 cup cold water
3 medium garlic cloves , minced
2 tbsp fish sauce
2 tbsp fresh lime juice
0.5 floz sweetener (sugar substitute)
0.12 tsp pepper, seasoned
3 oz rice stick noodles
0.5 medium cucumber , 4 ounces, halved lengthwise and thinly sliced
16 oz arugula , washed and crisped (or other greens)
2 oz fresh mint
0.5 cup fresh basil
1 tbsp dry roasted unsalted peanuts

1 Combine marinade ingredients and place in a shallow bowl.
2 Add the flank steak, cover, and marinate in the refrigerator for 4 hours, or over night, turning once.
3 Light the grill or preheat the broiler.
4 To make the sauce: Place the water, garlic, fish sauce, lime juice, sugar substitute, and red pepper flakes in a food processor or blender. Pulse until well combined; set aside.
5 Place the noodles in a deep bowl. Cover with warm water and let soak for 10 minutes. Drain and then boil in fresh water to cover for 2 to 4 minutes, until cooked through. Drain, rinse under cold running water, and drain again. Set aside.
6 Remove the steak from the marinade. Score the meat in a cross-hatched pattern and grill until done, about 8 minutes per side for medium.
7 Transfer steak to a carving board and let rest 10 minutes before slicing into very thin slices on a diagonal.
8 To assemble the salads, divide the greens, cucumber, and herbs between 4 dinner plates.
9 Mound the noodles in the center of each plate and top with an equal portion of steak slices.

PLEASE NOTE: Marinade ingredients are considered optional ingredients for the sake of calculating the nutritional information.