Combine all dressing ingredients in small bowl except olive oil. Slowly whisk in the olive oil to emulsify.
On a sheet pan, place flank steak and drizzle 1 T of dressing and 1 T of additional olive oil. Let rest 30 minutes to 1 hour. Boil rice noodles according to package directions and toss with 1 T dressing. Set aside in large bowl.
Heat grill or grill pan on high heat. Oil grill and grill meat 6-8 minutes per side or until desired doneness (internal temperature is 135 degrees for medium rare). Let rest 5-10 minutes. Slice thinly and diagonally against the grain.
To serve, add all vegetables and herbs to the rice noodles and toss with more dressing to desired taste. Arrange meat on salad, sprinkle with peanuts and serve. Serve 4-6.