The night before or 20-30 minutes beforehand, prick your steak of choice (I used tri tip steaand marinate it in an airtight container or bag.
When ready to cook, let your steak come down to room temperature before removing it from the marinade, pat it dry, and add it to an oiled hot cast iron. Let each side sear for at least 4 minutes and any fat rendered before setting it aside to rest before slicing.
At the same time, bring a pot of water to a boil and add in your rice noodles, letting it cook until it’s al dente on a high simmer. Stirring it once or twice to keep the noodles from sticking together. Once done, drain and rinse the noodles in cold water and set it aside.
While the steak is resting and noodles draining, put together your dressing for the noodles. Mix together the lime juice, garlic, honey, olive oil, and hoisin sauce. Then coat the noodles and carrots with the sauce before adding in the sliced steak. Toss to combine. Top with toasted peanuts if desired.