1 lb. flank steak

MARINADE FOR FLANK STEAK:

2 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. teriyaki sauce
juice of 2 limes
1 tsp. ground ginger powder
1/2 tsp. salt
1/2 tsp ground pepper

SALAD DRESSING:

1/4 cup canola oil
2 tbsp. rice wine vinegar
2 tbsp. lime juice
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. sugar
1 tbsp. fish sauce
2 tsp. crushed red pepper (or 1 tsp. Tabasco sauce)

SALAD:

1 (8 oz.) pkg. rice vermicelli
1 head Napa cabbage, washed and thinly sliced
1 cucumber peeled, seeded, and cut into strips
1 red bell pepper, washed, seeded and cut into strips
3 scallions, washed and cut into strips
2 tbsp. toasted sesame seeds
1/4 cup chopped fresh cilantro

Marinate the flank steak in a Ziploc bag and refrigerate for 2 hours. Prepare the dressing and refrigerate it.

Grill the flank steak on a high heat 2-3 minutes each side, discarding the marinade. Place the steak on a plate.

Boil the vermicelli in salted water according to package directions. Rinse the pasta in cold water and drain. Thinly slice the flank steak.

In a large salad bowl toss all the ingredients together and serve.

Serves 8.

Submitted by: Cookin' Cowgirls