For Steak:

½ cup Wild Thymes Korean Ginger Scallion Marinade

2 lbs. flank steak

For Salad:

1¼ cups Wild Thymes Key Lime Salad Refresher

1½ teaspoons dried hot red-pepper flakes

½ cup thinly sliced shallots (2 medium)

8 oz dried vermicelli rice stick noodles

2 medium Granny Smith apples, thinly sliced into matchsticks

7 oz Asian or Mesclun Salad Mix (about 16 cups loosely packed)

1 cup fresh mint leaves, torn into pieces

½ cup salted roasted peanuts, chopped

Pour marinade into a large ziplock bag. Place steak in bag and press out excessive air and seal bag. Turn bag over 2-3 times to coat meat. Place in a shallow dish (in case it leaks) and chill at least 4 hours and up to 8 hours. Bring steak to room temperature before cooking.

Prepare grill or broiler and cook to desired doneness. Transfer steak to a cutting board and let sit, uncovered, about 15 minutes.

Assemble salad while steak rests: Whisk together salad refresher, hot pepper flakes and shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender (4-5 minutes). Drain and then rinse in cold water and drain again. Transfer to a bowl and toss with ½ cup salad refresher.

Combine apples, greens and mint in a large bowl. Add ½ cup salad refresher and toss well to combine. Thinly slice steak across the grain. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with salad refresher on the side.