Combine the curry paste and oil in a sided dish. Poke the steak all over with a fork, then place in the dish and turn to coat. Cover and store in the fridge until the salad is ready. Cook the noodles 1 minute in boiling water. Drain well, cool in ice cold water, and drain well again. Combine the dressing ingredients in a bowl. Add the noodles, cilantro, mint, onion, cucumber and carrot and toss to coat. Grill the steak over medium-high heat to the desired doneness. Toss the baby greens into the noodles. Divide the noodles among serving vessels. Thinly slice the beef and divide and flan on top of the noodles. Sprinkle with peanuts; garnish with cilantro or mint sprig, if desired.
Note: Fish sauce and sweet chili sauce are available in the Asian foods aisle.