3green onionswhite and light green parts thinly sliced
2cupsbaby salad greens
Fresh mintbasil and/or cilantro leaves, 1 cup total
1/3cuproasted unsalted peanutschopped
Make the dressing: In a small bowl, combine the jalapeño, garlic, 1/2 teaspoon salt, fish sauce, honey, and lime juice. Whisk in the oil until blended.
Put the steak on a rimmed baking sheet or plate. Pour 1/4 cup of the dressing over the steak, turning to coat. Let the steak marinate 10-20 minutes.
Bring a large pot of salted water to a boil. Add the broccoli and cook 3 minutes. Scoop out the broccoli with a slotted spoon and place in a large serving bowl.
Cook the rice noodles in the boiling water according to package directions. Drain, rinse with cold water and drain again.
Add the noodles, cucumbers, green onions, salad greens and herbs to the serving bowl with the broccoli, tossing gently with tongs to mix it together.
Sprinkle the steak lightly with salt. Grill the steak over medium-hot grill over direct heat, about 4 minutes per side for medium-rare or until cooked to your taste. (Alternatively, cook the steak on a hot skillet or grill pan over high heat - turn on the exhaust fan). Transfer the steak to a cutting board and let it rest 10 minutes.
Slice the steak across the grain into 1/4-inch slices and add to the serving bowl. Pour the remaining dressing over the salad and toss well. Sprinkle with the peanuts and serve.
Grill the steak on a grill, or on the stovetop in a very hot pan (like cast iron).