Dressing

Note that the dressing will be divided into a marinade for the steak and a dressing for the salad. 

1. Whisk the oil, lime juice, sugar, fish sauce, sambal oelek, toasted sesame oil, soy sauce, ginger, and FreeFod Garlic Replacer in a bowl.
2. Tear the Thai basil leaves into pieces and add to the dressing. 
3. Pour half of the dressing into a non-reactive shallow bowl, like a pie plate, and add the steak. Turn the steak over a few times, then cover with plastic wrap and refrigerate for at least 2 hours or up to 6 hours, turning at least once as it marinates. Alternatively, the steak can be placed in a zip-top plastic bag with the marinade, which does not need to be turned while it marinates. Make sure to remove all the air from the bag before sealing. 

Steak

1. Lightly oil clean grates and prepare a medium-hot propane or charcoal grill. 
2. Remove steak from marinade and discard marinade. 
3. Grill the steak until your level of doneness, flipping once. Let the steak rest for at least 5 minutes.

Salad

1. Meanwhile, fill a large pot with salted water and cook the pasta until al dente; drain. Place the pasta in a large mixing bowl. 
2. Slice the steak across the grain and add to the bowl. Drizzle with a little of the reserved salad dressing. 
3. Add the carrots, cucumbers, scallions, arugula, and spinach and toss to combine. Add the remaining salad dressing as you go, to taste.
4. Garnish with additional Thai basil, bruising or tearing gently as you add it to the salad. 
5. Best served immediately.