Peppered Steak & Noodle Salad

carrot, cabbage, scallion, peanut, peppers, soy

STARS

An ideal salad for a warm climate. Serve lean tri-tip steak over egg noodles garnished with julienned carrots, cabbage, and peppers. The dressing includes mirin, soy sauce, and a bit of honey for a subtle sweetness. Peanuts provide the crunch and a sprinkle of cilantro brings this salad to life.

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Roasted Broccoli

2 heads broccoli, cut into florets
2 tablespoons olive oil
Salt and pepper

Soba Noodles

8 ounces soba noodles
1 teaspoon sesame oil
1 cup shredded carrots
1 cup shredded green cabbage
1 green bell pepper, diced

Soy Vinaigrette

1 egg yolk
¼ cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sambal oelek
1 teaspoon honey
½ cup canola oil

Peppered Steak

4 6- to 8-ounce tri-tip steaks, trimmed of fat
1 teaspoon kosher salt
2 teaspoons black pepper

Serving

¼ cup crushed peanuts
½ cup chopped cilantro
1 lime, sliced into wedges

Directions

Preheat the oven to 400°F.

Toss the broccoli with oil, salt and pepper on a baking sheet and roast for 12 minutes, until crisp-tender.

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, return to the pot and toss with sesame oil.

Whisk the vinaigrette ingredients together in a large bowl. Add the noodles, carrots, cabbage and green pepper. Toss to coat.

Dry the steaks and season with salt and pepper.

Heat a large skillet or grill over high heat. Add the steaks and sear each side for 1-2 minutes, then move to a cooler part of the grill or pan and cook to your desired doneness (135°F for medium-rare, 125°F for rare). Rest for 5 minutes before slicing on the diagonal.

To serve, divide the noodles and broccoli between plates. Top with steak and garnish with peanuts, cilantro and lime wedges.