Vietnamese-Style Steak Salad

By Sunset
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3 stalks fresh lemongrass

2 quarter-size slices fresh ginger

1 garlic clove, quartered

1 medium shallot, sliced

1 tablespoon vegetable oil

1 1/4 teaspoons kosher salt, divided

2 grass-fed New York steaks (8 oz. each), fat trimmed, or 1 skirt steak (1 lb. total)


1/2 cup vegetable oil

8 large garlic cloves, very thinly sliced

1/3 cup fresh lime juice (from 3 or 4 large limes)

2 teaspoons sugar

2 tablespoons Thai or Vietnamese fish sauce*

4 ounces thin rice-stick noodles*

1/2 cup shredded carrot

1 cup thinly sliced cucumber

2 qts. chopped napa cabbage

1/4 cup chopped cilantro

1/4 cup chopped fresh mint leaves

1/4 cup chopped green onions

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