Description
This Thai Steak and Noodle Salad is a vibrant and flavorful dish combining marinated grilled steak with fresh fruits, vegetables, herbs, and a spicy, tangy dressing. The dish features tender New York Strip steak marinated in a ginger-soy mixture, grilled to perfection, then sliced and served atop chewy ramen noodles tossed with a zesty dressing, mango, avocado, crunchy peanuts, and fresh herbs for an exciting balance of textures and bold Thai-inspired flavors.
Ingredients
Steak Marinade
- 1 tablespoon grated fresh ginger (from a 1 inch piece ginger)
- 1 clove garlic (minced)
- ¼ cup soy sauce
- 3 tablespoons coconut sugar (or light brown sugar)
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1 tablespoon toasted sesame oil
- 1 pound New York Strip Steak (or Filet Mignon Steak - 1 inch thick)
- ¼ teaspoon Kosher salt
Salad Dressing
- ¼ cup fresh lime juice
- ¼ cup hot chili paste (such as sambal oelek)
- ¼ cup avocado oil (or any other tasteless vegetable oil)
- 1 clove garlic (minced)
- 2 tablespoons fish sauce
- 2 tablespoons cane sugar or granulated sugar
- 1 tablespoon honey
Salad and Noodles
- 2 oz. dried ramen noodles (seasoning package discarded)
- ½ teaspoon toasted sesame oil
- 1 ripe mango (peeled, cut into 1-inch cubes)
- 1 cup arugula (washed and rinsed)
- 2 carrots (peeled and shredded)
- 2 green onions (sliced thinly)
- 2 cups savoy cabbage (sliced thinly - or green cabbage)
- 1 cup chopped tomatoes (from 1 large tomato)
- 1 ripe avocado (cut into cubes)
- ½ cup fresh cilantro (roughly chopped)
- ½ cup fresh basil leaves (torn)
- ¼ cup fresh mint leaves (torn)
- ½ cup salted peanuts (roughly chopped)
- Lime wedges (for serving on the side)
Instructions
- Make the marinade: In a bowl, whisk together the grated ginger, minced garlic, soy sauce, coconut sugar, lime juice, fish sauce, black pepper, olive oil, and toasted sesame oil until well combined. Pour into an airtight container or resealable bag.
- Marinate the steak: Place the steak in the marinade, seal the container or bag, and refrigerate for at least 6 hours or up to 12 hours to allow flavors to penetrate.
- Prepare the steak for grilling: When ready to cook, remove the steak from the marinade and pat dry with paper towels to remove excess liquid. Lightly season with ¼ teaspoon kosher salt.
- Grill the steak: Preheat a gas grill to 450°F. Grill the steak, turning occasionally, until lightly charred and reaching an internal temperature of 120°F for medium-rare or 130°F for medium, about 9-11 minutes. Remove the steak, cover loosely with foil, and let it rest on a cutting board for 10 minutes.
- Make the salad dressing: In a bowl, whisk together lime juice, hot chili paste, avocado oil, minced garlic, fish sauce, cane sugar, and honey. Taste and adjust salt if needed. Set aside.
- Cook the noodles: Boil the ramen noodles in a small pot of water for 3 minutes until just tender. Drain and transfer to a large bowl. Drizzle with toasted sesame oil and toss gently to coat.
- Assemble the salad base: Add mango cubes, arugula, shredded carrots, sliced green onions, sliced cabbage, and chopped tomatoes to the bowl with noodles. Drizzle with the prepared dressing and toss gently to combine.
- Add steak and finishing touches: Slice the rested steak into 1-inch pieces and add it to the bowl along with avocado cubes, chopped cilantro, torn basil, torn mint leaves, and roughly chopped salted peanuts. Toss gently to combine all ingredients evenly.
- Serve: Divide the salad among four plates and serve with lime wedges on the side for squeezing over the salad as desired.
Notes
- Marinating the steak for at least 6 hours ensures tender, flavorful meat.
- You can substitute the New York Strip steak with Filet Mignon or any preferred steak cut thick enough to grill properly.
- Adjust the chili paste quantity to control the heat level of the salad dressing.
- Make sure to pat the steak dry before grilling to get a good sear and char.
- Use fresh herbs for the best aromatic and authentic flavor profile.
- This salad is best served immediately after assembling to retain the fresh textures.
- For a gluten-free version, use gluten-free tamari in place of soy sauce and gluten-free noodles.
- Prep Time: 10 minutes (plus 6 hours marinating time)
- Cook Time: 20 minutes (grilling steak and cooking noodles)
- Category: Salad
- Method: Grilling
- Cuisine: Thai
