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Asian Steak and Noodle Salad
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4.87 from 44 votes

Asian Inspired Steak and Noodle Salad

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 4
Author: Colleen Kennedy

Ingredients

  • Marinade
  • 1 TBS minced ginger
  • 1 TBS minced garlic
  • 1/4 cup soy sauce
  • 1 TBS brown sugar
  • 1 TBS fresh lime juice
  • 1 TBS sesame oil
  • A few shakes of black pepper
  • 2 fillet steaks or a hunk of fillet weighing about 1 1/4 pounds
  • Dressing
  • 1/4 cup fresh lime juice
  • 1/4 cup chili with garlic sauce
  • 1/4 cup grapeseed or olive oil
  • 2 TBS fish sauce optional
  • 2 TBS sugar
  • 2 cloves garlic minced
  • Pinch or Kosher salt
  • Salad
  • 1/2 pound linguine
  • Two types of greens watercress, butter lettuce, arugula, romaine, etc one cut into ribbons and the other ripped into chunks
  • 1 1/2 cups Napa cabbage shredded or sliced thin
  • 1/2 cup carrot ribbons
  • 1 cup grape tomatoes halved
  • 2 scallions snipped/chopped
  • 1/4 cups peanuts optional
  • 1 avocado sliced (optional)
  • Cilantro leaves to taste optional

Instructions

  • Combine marinade ingredients in a jar and shake vigorously until emulsified. Place steaks in a baggie and pour marinade into the bag. Allow it to mingle for 1 hour up to overnight (refrigerated).
  • Combine all dressing ingredients in a shaker jar. Shake vigorously until emulsified, taste and adjust for your preference to heat and or sweetness. If you do not enjoy the flavor of fish sauce, replace with 1 TBS of soy sauce. Set aside until ready to use, shake vigorously again before pouring over-top your platter at serving time.
  • When ready to grill your steak. Remove from marinade, pat dry, season with some Kosher salt and allow steak to sit for 30 minutes at room temperature. Grill steak until done to your liking (always remember to clean and oil your grates before cooking).
  • Remove steak from grill and let it rest (remember it will continue to cook for a few minutes until you slice it down, so if you are going for rare, med-rare, watch your cooking time. Slice.
  • Assembling Salad
  • Cook and cool linguine. Toss it with a spoonful or two of the dressing to keep it moist.
  • In a large bowl, combine greens, carrots and linguine. Toss with a bit of the dressing. Turn half of it out onto your platter and scatter steak slices, tomato halves, nuts & avocado slices onto it. Scrape the remaining mixture onto the platter and repeat. Drizzle with remaining dressing and serve.

Notes

Feel free to customize the salad ingredients any way you like. Leave out what you want...Add in what you want. No need to hunt down authentic Asian noodles for this recipe, linguine works well.
This is delicious leftover the next day as well.