Grilled Thai Curry Beef Roll

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subheading: Rice Noodles:

3 tablespoons seasoned rice vinegar

3 tablespoons lime juice

3 tablespoons fish sauce

2 teaspoons toasted sesame oil

1 clove garlic, minced

One 1-inch piece ginger, peeled and minced

1 Fresno chile, chopped

1 serrano chile, thinly sliced

2 medium carrots, cut into 3-inch lengths and julienned

2 small cucumbers, cut into 3-inch lengths and julienned

One 8-ounce package thin rice noodles

subheading: Flank Steak:

One 1 ½-pound flank steak

1 tablespoon Thai red curry paste

Kosher salt and freshly ground black pepper

¼ cup salted roasted peanuts, crushed, plus more for topping

1 bunch fresh cilantro leaves, plus more for topping

1 bunch scallions, white and green parts separated

1 pint cherry tomatoes, halved

2 heads Boston lettuce, leaves separated

Directions at foodnetwork.com

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