Ingredients
4 teaspoons red curry paste, such as Maesri
2 tablespoons vegetable oil, plus more for brushing and grill
12 ounces skirt steak, cut cross-wise into 4 even pieces
Kosher salt and freshly ground pepper
1 teaspoon grated lime zest, plus 1/4 cup fresh juice (from 2 limes)
1 tablespoon packed light-brown sugar
2 tablespoons fish sauce
6 ounces rice vermicelli
1 jar (15 ounces) hearts of palm, drained, each halved lengthwise
1 1/2 cups halved cherry tomatoes
1/2 cup fresh herb leaves, such as cilantro and basil
4 cups packed mizuna or mixed Asian greens
Preparation
Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.
