Seared Buffalo Salad

Ingredients

• 1 ounce vermicelli cut into 4-inch lengths
• 3.5 tablespoons olive oil 
• 0.5 pound radishes cut into matchsticks
• 4 servings salt and pepper freshly ground
• 2 large scallions cut lengthwise into 2-inch-long strips
• 2 tablespoons sherry vinegar 
• 8 ounce buffalo strip steak 

Equipment

• bowl
• frying pan
• sauce pan
• colander
• cutting board

Directions

1. In a medium bowl, cover the noodles with warm water and let stand until pliable, about 20 minutes; drain. Bring a medium saucepan of water to a boil and add the noodles. Cook, stirring, until al dente, about 1 minute.
2. Drain the noodles in a colander, lifting them every few minutes to dry them.
3. Season the buffalo with salt and pepper.
4. Heat 1/2 tablespoon of the oil in a small skillet.
5. Add the steak and cook over moderately high heat until well browned and rare in the center, about 3 minutes per side.
6. Transfer to a cutting board and let rest for at least 5 minutes.
7. In a small bowl, combine the remaining 3 tablespoons of olive oil with the sherry vinegar and 1/4 teaspoon each of salt and pepper.
8. Thinly slice the steak crosswise across the grain. Stack the slices and cut the meat lengthwise into thin strips. In a bowl, toss the steak strips with the radishes, scallions and noodles.
9. Add the dressing, toss again and serve at once.