At Central Bistro in Phoenix, we serve this salad that features cold noodles throughout. The salad is made with skirt steak, romaine lettuce, radicchio, mango, blue cheese, fried noodles, and a ginger peanut soy vinaigrette.
Heat the oil in a small sauté pan over low heat. Add the garlic and cook until golden brown (watch to make sure it doesn't burn). Transfer to a heatproof container, place in the refrigerator, and chill. Then, in a blender, combine all of the ingredients. Blend until emulsified.
Bring a pot of water to a boil over high heat. Add the spaghetti, cook according to the package directions, and drain.
Meanwhile, preheat a gas grill or cast-iron grill pan on high heat. Brush or spray a light layer of vegetable oil onto the grill, and do the same with the steak. Season the steak with salt and pepper, to taste, and grilled to the desired level of doneness; medium-rare is recommended.
Let the steak rest for at least 10 minutes before slicing. Meanwhile, combine the remaining ingredients except for the fried chow mein noodles in a large bowl with the desired amount of dressing. (Reserve the remaining dressing for another use.) Then, slice the steak into thin strips and toss in the bowl. Serve immediately, garnished with the fried chow mein noodles.