Southeast Asian Steak Salad

• 2 beef ribeye steaks Boneless, cut 3/4 inch thick, about 8 to 10 ounces each
• 8 ounces vermicelli rice noodles
• 3 cups romaine lettuce thinly sliced
• 1 cup bean sprouts fresh
• 1 cup matchstick carrots packaged
• 1/2 cup sliced green onions thinly
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 4 slices lime optional
• fresh cilantro or mint sprigs, optional
• 1/2 cup teriyaki sauce reduced-sodium or regular
• 1/4 cup fresh lime juice
• 3 tablespoons honey
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 teaspoon chili garlic sauce

1. Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145u0b0F) to medium (160u0b0F) doneness, turning occasionally.
3. Meanwhile, prepare noodles according to package directions; drain well.
4. Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.

beef ribeye, vermicelli rice noodles, romaine lettuce, bean sprouts, matchstick carrots, green onions, fresh cilantro, fresh mint, lime optional, fresh cilantro, teriyaki sauce, lime juice, honey, vegetable oil, sesame oil, garlic sauce

Taken from www.yummly.com/recipe/Southeast-Asian-Steak-Salad-1089408 (may not work)