Vietnamese-Style Grilled Steak with Noodles

Ingredients

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

In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the xcapellini under cold water and drain it well. 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. In a bowl toss the noodles with the sauce and the shredded mint. 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. Cut the steaks into thin slices. 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. Garnish each serving with a mint sprig. Serves 2. Gourmet June 1991