Hollywood Thai Beef Salad

• 1 cup low-sodium soy sauce
• 1/2 cup honey
• 6 tablespoons fish sauce (found in Asian markets)
• 2 tablespoons fresh orange juice
• 1 tablespoon cilantro
• 1 tablespoon mint leaves
• 1 tablespoon fresh lime juice
• 1 Thai (or serrano) chile
• 2 1/2 cloves garlic
• 1 (1/2-inch) piece ginger, peeled and sliced
• 6 ounces flank steak
• 2 cups Asian vermicelli noodles
• 1/4 cup diced tomato
• 2 tablespoons enoki mushrooms (found in Asian markets)
• 1/8 cup thinly sliced red onion
• 10-12 grapefruit segments
• 8 cilantro sprigs
• 4 mint sprigs
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 2 tablespoons fresh orange juice
• 2 tablespoons dark sesame oil
• 2 1/4 teaspoons fish sauce
• 1 Thai (or serrano) chile, seeded and minced
• 1 1/2 cloves garlic
• 1 1-inch piece ginger, peeled and chopped

1. Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
2. Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.

soy sauce, honey, fish sauce, orange juice, cilantro, mint leaves, lime juice, chile, garlic, ginger, flank steak, vermicelli noodles, tomato, enoki mushrooms, red onion, cilantro, mint sprigs, lime juice, soy sauce, orange juice, dark sesame oil, fish sauce, chile, garlic, ginger

Taken from www.epicurious.com/recipes/food/views/hollywood-thai-beef-salad-235693 (may not work)