Happy Sunday everyone! This week while grocery shopping we found an awesome deal on steak ($9 for five!), so I decided it was time to try out a new recipe I have had my eye on!
I like to reserve Sunday for meals that will take a bit longer to prepare, but I was pleasantly surprised at how quickly this meal came together! It is a fairly light tasting salad but allows you indulge a bit by eating steak!
The hardest part about cooking it would be making sure you cook the steak to your liking. It helped me to cook the steaks individually. Make sure that you allow it to rest after you are done cooking it! Other than that it is quite simple. Enjoy!
THAI STEAK & NOODLE SALAD
- 3 tablespoons fresh lime juice
- 1 tablespoon Asian fish sauce - We did not have fish sauce so we used a mushroom soy sauce
- 1 tablespoon agave nectar
- 1 tablespoon sesame oil
- 1 red Thai chile, sliced paper-thin
- zest of one lime
- 1/2 lb flank steak
- purchased Asian marinade - We used a teryaki marinade
- fresh or dried linguine
- Salt and freshly ground pepper
- 2 scallions, thinly sliced
- 1/2 cups mint leaves, torn
- 1/4 cup cilantro leaves, torn
- 1/2 cup basil leaves, torn
- 4 cups shredded cabbage (or arugula – your preference!)
- 1 mango, chopped
- 1 cup cherry tomatoes, halved
- 1 small avocado, chopped
- 1/2 cup chopped salted roasted peanuts, plus 2 tablespoons for garnish
- Lime wedges and basil leaves, for serving
- Marinate the flank steak in Asian marinade for 2 hours.
- In a bowl, combine the lime juice with the fish sauce, agave, oil, chile, & lime zest.
- Cook the linguine until al dente, drain and toss with a little oil.
- Grill the flank steak 4 minutes per side, let rest 4 minutes before slicing thinly against the grain.
- In a bowl, toss scallions, mint, cilantro, basil, field greens, mango, cherry tomatoes, avocado & 1/2 cup peanuts with dressing. Toss in the noodles, then the beef. Mound the salad on plates or in a big family-style bowl in the center of the table. Sprinkle with remaining peanuts and serve with lime wedges and basil leaves.
Both the image and recipe were taken from this wonderful website!!