Vietnamese-Style Grilled Steak with Noodles

• 6 oz Capellini; or other thin spaghetti
• 3 tb White-wine vinegar
• 1 1/2 tb Soy sauce
• 2 Garlic cloves; minced
• 4 ts Sugar
• 1/4 ts Dried hot red pepper flakes
• 1/4 ts Salt
• 1/8 ts Anchovy paste
• 1/4 c Packed fresh mint leaves; shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish
• Two; (3/4-inch-thick) boneless shell steaks (about 1 pound)
• 3/4 c Fresh bean sprouts; rinsed and drained
• 1/2 Red bell pepper; cut into julienne strips

Instructions

1. 1

   In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander.

2. 2

   Rinse the xcapellini under cold water and drain it well.

3. 3

   While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth.

4. 4

   In a bowl toss the noodles with the sauce and the shredded mint.

5. 5

   Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes.

6. 6

   Cut the steaks into thin slices.

7. 7

   Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper.

8. 8

   Garnish each serving with a mint sprig.

9. 9

   Serves 2.