Curry-Coconut Steak and Noodle Salad

Ingredients

• 1 pound beef tenderloin 
• 0.3 teaspoon pepper black freshly ground
• 3 large savory vegetable with a vegetable peeler peeled thinly sliced lengthwise
• 3 large savory vegetable with a vegetable peeler peeled thinly sliced lengthwise
• 12 ounces cucumber seedless halved lengthwise thinly sliced
• 0.3 cup cilantro leaves fresh divided chopped
• 2 tablespoons curry paste green (such as Thai Kitchen)
• 1  juice of lime 
• 0.3 teaspoon kosher salt 
• 1 cup lite coconut milk light
• 1 Handful mint leaves fresh
• 1 tablespoon peanuts chopped
• 6 ounces rice flour thick thin (ban pho)
• 3  spring onion halved thinly sliced lengthwise

Equipment

• bowl
• roasting pan
• grill

Directions

1. Cook noodles according to package directions.
2. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
3. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.)
4. Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
5. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
6. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter.
7. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter.
8. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.