YIELD: 6 servings

24 oz. flat iron steak
1/2 cup sesame Thai vinaigrette
4 tsp. cilantro leaves, chopped
4 tsp. basil leaves, chopped
4 tsp. mint leaves, chopped
2 tsp. Thai chiles, minced
4 cup Romaine lettuce, shaved thin
1 cup bean sprouts
1/2 cup red bell pepper, very fine julienne
1 cup asparagus tips, cut in half
2 tsp. sesame seeds, toasted
2 cup sesame Thai vinaigrette
Rice Noodles fried crisp

1. In a bowl marinate the steak in vinaigrette for 30 minutes. Grill to medium-rare, let rest for 5 minutes prior to slicing.
2. In a bowl, toss the fresh herbs and Thai chili with lettuce, sprouts, peppers, asparagus and sesame seeds with dressing to coat. Plate the salad in a mound in the center of an over size chilled salad/noodle bowl. Slice the steak thin and fan 4 oz. around the salad. The flat iron should be served warm over the chilled salad
3. Garnish with Asian noodle crisp.

Recipe and Chef Don Miller, Executive Chef, University of Notre Dame.