The “Weeknight Steak and Rice Noodle Salad,” from the March 2018 issue of Bön Appetit, called out to me. You see, labeling this a “weeknight” recipe says, “Hey you, with your full-time job! You can eat a no-fuss steak on a Tuesday!” And indeed, I can.

We’re big fans of rice noodles, too. I doubled the quantities in this recipe, to use 1 lb. skirt steak. I used jalapenos instead of serranos, and green cabbage instead of Napa. No problems.

While my steak marinated for 45 minutes, I prepped the vegetables and boiled the water for the noodles. I chopped the mint and processed the peanuts.

Lime and fish sauce perfectly enlivened the rice noodles and salted peanuts and mint. The juicy steak browned perfectly and no extra salt was necessary for seasoning. Enjoy this recipe like I did … on a weeknight, even!

Skirt Steak (1 lb.) = $11.86
Daikon (12 inches) = $1.30
Mini Seedless Cucumbers (4) = $1.62

PREP TIME: one hour for marination, prep, boiling, searing
TASTE: lime, fish sauce, salted peanuts, mint, juicy steak

Next time, I’ll cook the “Chicken Saag,” from the April/May 2018 issue of Fine Cooking. Come back to my site next week, to enjoy the yellowness of turmeric with me.