This recipe was inspired by a vegetarian version of something I saw on Bon Appétit. I opted to use seared skirt steak with rice noodles along with a sesame peanut sauce and (very) quick-pickled veggies and herbs.

If your skirt steak is a very long strip, cut the steak into equal sized pieces prior to cooking to ensure even browning on all sides.


Serves: 4

Cost: $$

Skill Level: Easy

Time to Make: 40 minutes


1 pound skirt steak

2 tablespoons peanut oil

8 ounces rice noodles (I used Pad Thai rice noodles)

1 tablespoon crushed salted peanuts

Salt and pepper


1/4 cup distilled white vinegar

1 tablespoon granulated sugar

1 teaspoon sesame oil

2 tablespoons warm water

4 carrots

4 radishes

3 Persian cucumbers

1 red Fresno chili pepper, optional

1 handful of fresh mint leaves

1 handful fresh cilantro leaves

1 teaspoon lime juice

Salt to taste


1 cup salted, roasted peanuts

3 tablespoons soy sauce

3 tablespoons sesame oil

Juice of 1 lime

1/4 cup – 1/2 cup water (depending on consistency preference)


Prepare Ingredients: Pat the steak dry and season with salt and pepper and set aside. Bring a large pot of water to a boil. Peel the carrots and thinly slice on an angle. Thinly slice the cucumbers on an angle. Thinly slice the radishes. Tear the mint and cilantro leaves. Thinly slice the Fresno chili pepper.

Prepare the Quick-Pickled Veggies: In a small bowl, combine the distilled white vinegar, sugar, sesame oil and warm water and stir until the sugar has dissolved. In a bowl, toss the carrots, radishes, cucumbers, and chili pepper with a sprinkle of salt. Add the mint and cilantro and pour the vinegar mixture over top. Toss to combine and chill for 30 minutes.

Prepare the Rice Noodles: Once the water is boiling, turn the heat off. Add the rice noodles to the pot and make sure they’re all completely covered with the hot water. Cover the pot with a lid and soak the noodles for 10 minutes until tender. Drain and rinse. Set aside.

Prepare the Peanut Sauce: In a food processor, pulse the 1 cup peanuts until finely chopped. Add the soy sauce, lime juice, and sesame oil and pulse until smooth. Add the water, 1/4 cup at a time, and pulse until smooth and creamy. Continue adding water until the sauce reaches your desired consistency. Taste and season with salt and pepper.

Cook the Skirt Steak: Heat the 2 tablespoons peanut oil in a skillet over medium heat. Add the skirt steak and cook for 3-4 minutes on each side without moving until a crust forms. Once the steaks reach about 120ºF (for rare to medium rare, depending on the thickness of your steak), remove and rest for 5-10 minutes before thinly slice against the grain.

To Serve: Spoon one or two tablespoons of peanut sauce onto plates and arrange the noodles on top. Drizzle with noodles with a touch of sesame oil and spritz of lime juice if desired. Pile the quick-pickled veggies and herbs on top and arrange the sliced steak over the veggies. Sprinkle with a bit more crushed peanuts. Enjoy!

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