Grilled beef roll with Thai curry paste

Ingredients:

Rice noodles

• 3 tablespoons spiced rice vinegar
• 3 tbsp. lime juice
• 3 tablespoons fish sauce
• 2 tsp. dark sesame oil
• 1 clove garlic, minced
• 2.5 cm ginger root, peeled and chopped
• 1 Fresno pepper, chopped
• 1 serrano pepper, thinly sliced
• 2 medium carrots, cut lengthwise and then into thin strips
• 2 small cucumbers, cut lengthwise and then into thin strips
• 200 g of thin rice noodles

Flank steak

• 1 flank steak weighing 0.7 kg.
• 1 tbsp Thai red curry paste
• 1/4 cup salted roasted peanuts, crushed + extra for serving
• 1 bunch fresh coriander leaves + extra for serving
• 1 bunch green onions, white parts separated from green parts
• 2 cups cherry tomatoes, halved
• 2 heads Boston lettuce, separated into leaves
• Special equipment: kitchen string for meat; meat thermometer

Preparation:

1. Rice noodles:

   In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger, and Fresno and Serrano peppers. Stir in the carrots and cucumbers and let sit for 15 minutes to allow the flavors to meld.
2. Bring a large pot of water to a boil. Cook the rice noodles according to package directions. Drain and rinse under cold running water. Toss the noodles with the vegetables and dressing and refrigerate until ready to serve.

3. Flank steak:

   Preheat grill, preparing indirect and direct heat zones.
4. For gas grills with 3 or more burners: Turn all burners to medium-high heat; after about 15 minutes, turn off one of the side burners and reduce the heat of the others to medium.
5. For charcoal grills: Place one full chimney of burnt-out coals on one side of the grill. Place a drip pan on the other side to catch any flare-ups. Consult your grill's manual for instructions. If your grill has a thermometer, aim to maintain a temperature of around 350°F (175°C) throughout the cooking process.
6. Place the beef on a cutting board. Starting at the thin, narrow end of the steak, cut it in half horizontally, leaving 5 cm (2 inches) from the opposite wide edge. Open the steak like a book to create one long piece. Pound it with a meat mallet until it is about 1 cm (0.5 inches) thick. Spread the steak with curry paste and sprinkle with 1 teaspoon of salt. Sprinkle with crushed peanuts, leaving 2.5 cm (1 inch) from the edges. Arrange half of the cilantro and green parts of the onion in a single line, then half of the tomatoes, and then half of the white parts of the onion. Repeat with the remaining ingredients. Roll the steak into rolls, starting from the shorter end. Tie the rolls with string at 5 cm (2 inch) intervals. Tie the meat lengthwise with another piece of string. Sprinkle the outside of the roll with salt and black pepper.
7. Place the roulade over direct heat and cook, turning, until browned on all four sides, about 2 minutes per side. Then transfer the roulade to indirect heat, cover, and cook, turning occasionally, until the center of the roulade reaches 115°F (46°C), another 25-30 minutes. This will result in a well-done outside and medium-rare inside. Keep a close eye on the meat, as cooking time will vary depending on the temperature of your grill. Remove the roulade from the grill and let it rest for 5-6 minutes.
8. Untie the roll and cut it into thin slices. Sprinkle the noodles with chopped peanuts and cilantro leaves. Serve with lettuce leaves.