Summer Roll Rice Noodles

Step 1

Pat one 12-oz. New York strip steak (about 1″ thick) dry with paper towels. Season generously all over with kosher salt. Let sit 10 minutes.

Step 2

Meanwhile, squeeze juice from 2 limes into a medium bowl; discard limes. Add 4 garlic cloves, finely grated, ½ cup peanut butter, ¼ cup soy sauce, 2 Tbsp. fish sauce, 2 Tbsp. pure maple syrup, and 2 Tbsp. water and whisk to combine. (It will take a few minutes to emulsify into a smooth sauce.) Set peanut sauce aside.

Step 3

Place 1 medium carrot, peeled, thinly sliced into 3″–4″-long matchsticks, and 1 Persian cucumber, thinly sliced, in a small bowl and squeeze juice from remaining 1 lime over; discard lime. Toss to combine. Set carrot mixture aside.

Step 4

Heat a dry large skillet, preferably cast iron, over medium-high. Pat steak dry again (the salt will have drawn out more moisture). Rub all over with 1 Tbsp. vegetable oil. Cook steak, undisturbed, until a deep golden crust forms, 4–5 minutes. Turn over; cook until browned on other side and an instant-read thermometer inserted into thickest part registers 120° for medium-rare, about 5 minutes. Using tongs, stand steak up on an edge and cook until browned, about 1 minute. Repeat on remaining edges. Transfer to a cutting board; let rest 10 minutes.

Step 5

Meanwhile, place 1 lb. dried wide rice noodles in a large pot of boiling water and stir to separate; remove pot from heat. Let noodles sit until cooked through, 8–10 minutes. Drain in a colander and rinse under cold running water to stop the cooking.

Step 6

Thinly slice steak against the grain. Divide reserved peanut sauce among shallow bowls and arrange noodles over. Top with steak slices and reserved carrot mixture, then 1 cup mixed tender herbs (such as mint, basil, and/or cilantro).