Chilled Steak Salad with Gingered Soba Noodles & Spring Vegetables
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
Soba noodles are delicious (and healthy) and can be used for many seasonal dishes. Here they’re chilled and used as the primary component in this light-and-tangy, Asian-inspired salad.
- Ginger Dressing
- Use this dressing in a variety of Asian-inspired recipes, like stir frys, brown rice and vegetables, and as a marinade.
- 5 tablespoons water
- 1 tablespoon finely grated ginger
- 1 tablespoon finely minced garlic
- 1 tablespoon sesame oil
- 5 tablespoons soy sauce
- 2 tablespoons finely minced scallion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime, lemon, or orange juice
- 2 tablespoons chopped fresh mint
- Pinch of red chili flakes
Combine the ingredients and stir well. Taste and adjust seasoning as needed. (This dressing can be made ahead of time. Store in an air-tight container in the refrigerator.)
- Steak Salad
- 1 package soba noodles
- Certified Piedmontese tri-tip or sirloin, cooked and sliced thinly
- Chopped kale
- Grated carrots
- Spring radishes, whole or halved
- Fresh peas
- Chopped green onion, for garnish
- Toasted sesame seeds, for garnish
- Fresh cilantro, for garnish
- Fresh mint, for garnish
- Citrus zest, for garnish
To a large pot of boiling water, add the soba noodles and stir gently. Bring to a boil, then reduce and let simmer 7 to 8 minutes (or following the package directions). Drain the noodles into a colander and immediately return them to the pot and fill the pot with cold water. Keep the water running over the noodles to rinse them of starch. (Noodles are ready when the water runs almost clear.) Place the noodles in a large bowl and gently toss them with a light coating of the dressing.
To serve, start with a pile of the soba noodles in the center of each plate. Arrange the vegetables and greens in neat piles around the noodles. Then lay the sliced steak over the noodles. Drizzle the dressing over top, then garnish with the toasted sesame seeds, citrus zest, cilantro, and mint (as desired).
Pairing: A California Chenin Blanc or a Vouvray from France