Rare Charred Thai Beef Noodle Salad with Red Curry Vinaigrette

In a saucepan over low heat, combine chili paste, rice vinegar and brown sugar. Stir until sugar is dissolved; cool.

In a blender, combine roasted shallots, red curry paste and soy sauce. Drizzle cooled chili paste mixture into red curry mixture; blend. While blending, add sesame oil, canola oil and 1⁄2 cup olive oil. Season to taste. Reserve.

Season steak, brush with olive oil and char rare over a hot grill or under the broiler. Remove from heat and allow to rest. Cool until firm. Thinly slice beef across the grain; julienne.

In a large bowl, drizzle beef, noodles and remaining vegetables with reserved red curry vinaigrette. Toss to coat evenly. Garnish with toasted black and white sesame seeds.