Hollywood Thai Beef Salad

-from SELF magazine

Serves 2
Marinade
1 cup low-sodium soy sauce
1/2 cup honey
6 tbsp fish sauce (found in Asian markets)
2 tbsp fresh orange juice
1 tbsp cilantro
1 tbsp mint leaves
1 tbsp fresh lime juice
1 Thai (or serrano) chile
2 1/2 cloves garlic
1 1/2-inch piece ginger, peeled and sliced
Salad
6 oz flank steak
2 cups Asian vermicelli noodles
1/4 cup diced tomato
2 tbsp enoki mushrooms (found in Asian markets)
1/8 cup thinly sliced red onion
10-12 grapefruit segments
8 cilantro sprigs
4 mint sprigs
Dressing
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tbsp fresh orange juice
2 tbsp dark sesame oil
2 1/4 tsp fish sauce
1 Thai (or serrano) chile, seeded and minced
1 1/2 cloves garlic
1 1-inch piece ginger, peeled and chopped
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
Dressing Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.