ginger-marinated steak and noodle salad

ingredients:
- 1/3 cup soy sauce
- 2 tsp grated fresh ginger
- 1 1/2 tsp crushed red pepper
- 3 tsp rice vinegar
- 3 Tbsp brown sugar
- 3 Tbsp canola oil
- 1 1/2 lbs flank steak
- salt
- 8 ounces rice noodles (often labeled as "pad thai noodles")
- cilantro springs


directions:
> In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 Tbsp each of the vinegar and brown sugar, and 2 Tbsp of the oil. Pour 2/3 of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.
> Fifteen minutes before serving, cook the noodles according to the package directions; rinse.
> Meanwhile, heat the remaining Tbsp of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4-6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noddles. Top with cilantro and reserved dressing.