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Steak Salad With Soba Noodles

Steak Salad With Soba Noodles

Serves 4

  • 2 (16-ounce) Certified Piedmontese flank steaks, grilled or pan-seared and sliced against the grain
  • 8 cups fresh spinach
  • 2 medium carrots, peeled and julienned
  • 4 scallions, sliced on the bias
  • 2 cups red cabbage, chopped
  • ½ tablespoon black sesame seeds
  • ½ tablespoon white sesame seeds
  • 2 ounces soba noodles, cooked to package instructions and rinsed with cold water
  • Sesame Ginger Dressing (recipe follows)

Divide spinach, carrots, scallions, cabbage, sesame seeds, and cooked noodles among four bowls. Drizzle with Sesame Ginger dressing and toss. Top with slices of steak and serve.

    Sesame Ginger Dressing

    • 3 tablespoons fresh lemon juice
    • 2 tablespoons soy sauce
    • 2 tablespoons tahini
    • 1½ teaspoons sugar
    • 1 teaspoon finely grated peeled ginger
    • 1 garlic clove, finely grated
    • ½ cup vegetable oil
    • 1½ teaspoons toasted sesame oil

    In a small bowl, whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic. Gradually add vegetable oil and sesame oil, whisking constantly to emulsify. Store covered in the refrigerator for up to one week.

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