Thai Steak Salad With Cold Noodles

Name: Thai Steak Salad With Cold Noodles
Ingredients: 1/2 cup sesame oil; 2 ounce minced garlic; juice of 2 limes; 2 ounce peanut butter; 2 ounce mint; 3 ounce grated ginger; 1/4 cup plus 2 tablespoons pineapple juice; 1 1/4 cup orange juice; 3/4 cup ponzu; 2 ounce coconut paste, preferably coco lopez; 1/2 cup sweet thai chile sauce, preferably mae ploy; 1/4 cup garlic chile paste, such as sambal oelek; 3 ounce spaghetti; vegetable oil or cooking spray; 1 pound skirt or hanger steak; salt and freshly ground black pepper, to taste; 2 cup chopped romaine lettuce; 2 cup mixed spring greens; 1 cup chopped radicchio; 1/4 cup mint leaves; 1/4 cup dry roasted peanuts; 1/4 cup crumbled blue cheese; handful of teardrop tomatoes; handful of cubed mango; 2 ounce store-bought fried chow mein noodles, for garnish

Andrea Volpi|May 22, 2013 10:41 am EST

4 (1 ratings)

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At Central Bistro in Phoenix, we serve this salad that features cold noodles throughout. The salad is made with skirt steak, romaine lettuce, radicchio, mango, blue cheese, fried noodles, and a ginger peanut soy vinaigrette. Click here to see 7 Great Chilled Noodle Recipes for Summer.

Servings

4

Ingredients

1/2 cup sesame oil
2 ounce minced garlic
juice of 2 limes
2 ounce peanut butter
2 ounce mint
3 ounce grated ginger
1/4 cup plus 2 tablespoons pineapple juice
1 1/4 cup orange juice
3/4 cup ponzu
2 ounce coconut paste, preferably coco lopez
1/2 cup sweet thai chile sauce, preferably mae ploy
1/4 cup garlic chile paste, such as sambal oelek
3 ounce spaghetti
vegetable oil or cooking spray
1 pound skirt or hanger steak
salt and freshly ground black pepper, to taste
2 cup chopped romaine lettuce
2 cup mixed spring greens
1 cup chopped radicchio
1/4 cup mint leaves
1/4 cup dry roasted peanuts
1/4 cup crumbled blue cheese
handful of teardrop tomatoes
handful of cubed mango
2 ounce store-bought fried chow mein noodles, for garnish

Directions

Heat the oil in a small sauté pan over low heat. Add the garlic and cook until golden brown (watch to make sure it doesn't burn). Transfer to a heatproof container, place in the refrigerator, and chill. Then, in a blender, combine all of the ingredients. Blend until emulsified.
Bring a pot of water to a boil over high heat. Add the spaghetti, cook according to the package directions, and drain.
Meanwhile, preheat a gas grill or cast-iron grill pan on high heat. Brush or spray a light layer of vegetable oil onto the grill, and do the same with the steak. Season the steak with salt and pepper, to taste, and grilled to the desired level of doneness; medium-rare is recommended.
Let the steak rest for at least 10 minutes before slicing. Meanwhile, combine the remaining ingredients except for the fried chow mein noodles in a large bowl with the desired amount of dressing. (Reserve the remaining dressing for another use.) Then, slice the steak into thin strips and toss in the bowl. Serve immediately, garnished with the fried chow mein noodles.