Butterflied Steaks With Cucumber And Asparagus Salad - cooking recipe

Ingredients

14 oz thin egg noodles
6 None lamb steaks, butterflied
None None FOR THE THAI DIPPING SAUCE
3 None fresh long red chili peppers
3 None fresh small red Thai chili peppers
1 piece (3/4 inch) fresh ginger, grated
1 None shallot, quartered
2 cloves garlic, quartered
1/3 cup lime juice
2 tbsp fish sauce
1/4 cup finely chopped roasted unsalted peanuts
1 tbsp finely chopped fresh cilantro
None None FOR THE CUCUMBER AND ASPARAGUS SALAD
1 lb asparagus, trimmed and cut into 3/4-inch lengths
1 large cucumber, seeded and thinly sliced
1/2 cup firmly packed fresh cilantro leaves
1/2 cup flaked coconut, toasted
1 tbsp peanut oil

Preparation

For the dipping sauce, blend or process chili peppers, ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture is finely chopped. Stir in nuts and cilantro.
For the cucumber and asparagus salad, boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine asparagus and remaining ingredients in medium bowl; toss gently.
Place noodles in large heatproof bowl; cover with boiling water. Let stand until just tender; drain. Stir in 2 tbsp of the dipping sauce.
Meanwhile, cook steaks on heated oiled grill pan (or on the grill), in batches, until browned on both sides and cooked to desired doneness. Slice lamb thickly.
Divide noodles among serving dishes. Serve with lamb, salad and individual bowls of dipping sauce.