Curry Coconut Steak And Noodle Salad

• 2-3 tablespoons green curry paste (such as Thai Kitchen)
• 1 cup light coconut milk
• 1/4 cup chopped fresh cilantro, divided
• Zest and juice of 1 lime
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef sirloin fillet
• 3 scallions, halved, thinly sliced lengthwise
• 3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler
• 1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces)
• 1 tablespoon chopped peanuts
• Handful of fresh mint
• 6 ounces thick or thin rice-flour noodles (ban pho)

1. 1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
2. 2. 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.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3. 3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4. 4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.

green curry, light coconut milk, fresh cilantro, lime, kosher salt, freshly ground black pepper, beef sirloin fillet, scallions, carrots, cucumber, peanuts, handful of fresh mint, noodles

Taken from www.epicurious.com/recipes/member/views/curry-coconut-steak-and-noodle-salad-50147099 (may not work)