Step 1

Bring a medium pot of heavily salted water to a boil. Meanwhile, pat 1 pound skirt steak dry with paper towels and season all over with kosher salt and black pepper. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear until golden-brown on both sides, about 4 minutes per side. Transfer to a clean cutting board and set aside to rest 5 minutes.

Step 2

Meanwhile, add 8 ounces dried wide rice noodles to the water and cook according to package directions. Finely grate the zest of 4 medium limes into a large bowl. Halve and juice the limes into the bowl. Add 1/4 cup extra-virgin olive oil, season with salt and pepper, and stir to combine.

Step 3

Drain the noodles, rinse with cold water, then drain again. Thinly slice the steak across the grain, add to the dressing, toss to coat, and set aside to marinate. Finely chop 1/2 cup fresh mint leaves and 1/2 cup roasted, salted peanuts.

Step 4

Add the noodles, mint, and peanuts to the steak and toss to combine. Taste and season with salt and pepper as needed.