Southeast Asian Steak Salad

Ingredients:

• 2 beef Ribeye Steaks Boneless, cut 3/4 inch thick (about 8 to 10 ounces each)
• 1 package (6 to 8 ounces) vermicelli rice noodles
• 3 cups thinly sliced romaine lettuce
• 1 cup fresh bean sprouts
• 1 cup packaged matchstick carrots
• 1/2 cup thinly sliced green onions
• 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 reduced-sodium or regular teriyaki sauce
• 1/4 cup fresh lime juice
• 3 tablespoons honey
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 teaspoon chili garlic sauce

Cooking:

1. Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef Ribeye Steaks Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Cook's Tip: Two beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each), may be substituted for beef Ribeye Steaks. For charcoal, grill, uncovered, 10 to 12 minutes (for gas, grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
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 (145°F) to medium (160°F) doneness, turning occasionally.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
3. Meanwhile, prepare noodles according to package directions; drain well.
Cook's Tip: Four cups cooked angel hair pasta may be substituted for rice noodles.
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.