A Warm Breeze

It's such a gorgeous day today! On these days I love to cook something that is light yet filling, so this recipe that I have for you is filling but light enough to eat outside while enjoying the fresh air and possibly an afternoon cocktail. Haha, so without farther babble...here are the recipes for a great lunch/dinner and wonderfully fresh afternoon drink! :)

Steak with Spicy Rice Noodles:

Ingredients:

For the vinaigrette:
3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons rice vinegar
1 tablespoon chile-garlic paste (look for the one with the rooster on the jar in the Asian food section)
1 tablespoon fish sauce
1 1/2 teaspoons granulated sugar
1 teaspoon kosher salt
1 tablespoon olive oil

For the noodles and steak:
1 1/2 pounds baby or regular bok choy, cleaned, ends trimmed, and cut into 1-inch pieces
1/2 pound medium dried rice stick noodles
1 teaspoon olive oil
1 pound flank steak, trimmed of fat and sinew
Kosher salt
Freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro
2 tablespoons salted, roasted peanuts, coarsely chopped, for garnish
1 medium lime, cut into 4 wedges, for garnish

Method:
For the vinaigrette:
Place all of the ingredients in a medium, nonreactive bowl and whisk to combine; set aside.

For the noodles and steak:

1. Line a baking sheet with a layer of paper towels; set aside. Bring a medium saucepan of water to a boil over high heat. 
2. Add the bok choy and boil until crisp-tender, about 1 minute. 
3. Remove with a slotted spoon to the prepared baking sheet; set aside.
4. Return the saucepan of water to a boil. Place the noodles in a large, heatproof bowl and pour the boiling water over them. 
5. Stir briefly to separate the noodles, then let them soak until they’re loose and pliable, about 5 minutes. 
6. Drain in a colander; set aside.
7. Rub the oil on both sides of the steak and season the meat generously with salt and pepper. 
8. Heat a large frying pan over medium-high heat until hot, about 3 minutes. 
9. Carefully lay the steak in the pan and sear for 6 minutes per side for medium rare. 
10. Transfer to a cutting board to rest, about 5 to 10 minutes.
11. Return the noodles to the large bowl and add the reserved bok choy. 
12. When the flank steak is ready, slice it lengthwise with the grain into 3 strips.
13.  Slice each strip against the grain into 1/8- to 1/4-inch-thick pieces and add to the bowl. 
14. Give the reserved vinaigrette a quick whisk, then pour it over the steak, noodles, and bok choy. 
15. Add the cilantro and toss, using tongs, until everything’s evenly combined and coated. 
16. Serve garnished with peanuts and lime wedges.

Mint Julep:

Ingredients:
2 tablespoons (1 ounce) club soda
2 heaping teaspoons superfine sugar
15 fresh mint leaves, plus 5 small sprigs for garnish
6 tablespoons (3 ounces) Bernheim or other high-quality whiskey
2 cups crushed ice

Method:

1. In julep cup, stir together club soda and sugar until sugar just begins to dissolve. 
2. Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed. 
3. Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly. 
4. Tuck mint sprigs into top of cup and insert short straw; enjoy!

Ciao! 

Bitter mood makes bitter food. So fucking smile! :D