Place the whole steak in a large freezer bag. Pour over one bottle of MAUI SAUCE, and place in the refrigerator overnight.
The next day, take the meat out of the fridge 30 minutes before you are ready to grill. Set a grill to high heat.
Combine the ginger, 5 tablespoons MAUI SAUCE, vinegar, and olive oil. Toss with the prepared noodles, red peppers, mint, scallions, cucumbers and peanuts.
Grill the meat on one side, for 5-7 minutes. Flip and grill another 4-5 minutes, depending on thickness. Internal temperature of meat should be 135° for medium rare.
Remove the meat from the grill, tent with aluminum foil and let rest for 15 minutes.
Slice very thinly against the grain and lay over top of the noodles. Serve.
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