Ingredients
3
tea bags of Chinese black tea
2/3
cup smooth peanut butter
1/2
cup chopped fresh mint
2
tbsp unseasoned rice vinegar
1
tbsp minced peeled fresh ginger
1
tsp dried crushed red pepper
1
1 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to 1/3-inch-thick slices; slices then cut into 3-inch strips
1
tbsp oriental sesame oil
2
12-ounce cucumbers, peeled, halved lengthwise, seeded
8
large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
1/2
cup roasted salted peanuts, coarsely chopped
Directions
2.
Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.
4.
Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
6.
Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
7.
Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.
8.
Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.
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