Weeknight Thai Steak and Noodle SaladCourse: SALADSDifficulty: Easy
1.5 lbs flank steak
4 oz. pad thai noodles, cooked according to package instructions, then rinsed with cold water and drained
3 large carrots
4 cups of shredded Napa Cabbage or another green like kale or watercress
1 cup fresh cilantro, coarsely chopped
1 cup fresh mint, coarsely chopped
1/2 cup fresh basil, coarsely chopped
2 tbsp salted peanuts or cashews, coarsely chopped
2 tbsp grapeseed oil
3/4 cup lime juice
2/3 cup fish sauce
1 tbsp garlic, grated
1 tbsp ginger, grated
1-2 tbsp fresh thai chilis, diced
3 tbsp brown sugar
- Freeze flank steak for about 30-40 minutes in order to make it easier to thinly slice. Cut flank steak down the middle, going with the grain, so that you have two, 3-4 inch wide pieces to break down. Going against the grain, slice flank steak into thin slices and place on a large platter. Toss flank steak with 1 1/2 tsp Kosher salt.
- To make my carrot “noodles”, I use this julienne peeler, but you can use a spiralizer if you have one or even a plain vegetable peeler to shave carrots into noodles. Another option is to grate them on a box cutter or shred with a food processor. However you’ve chosen to cut your carrots, place them in a very large bowl with your cold, drained noodles. To your large bowl, add cabbage/greens, and chopped herbs.
- Pat flank steak dry with a few paper towels, then toss with grapeseed oil. Using a 12 inch non-stick skillet over medium high heat, cook flank steak in 2 batches (otherwise the pan will be too crowded and steak will steam and not sear) until exterior is nicely browned. Once the first batch is cooked, place in a heat safe bowl while you cook the second batch. Once all of the flank steak is cooked, toss it with the noodle/veggie/herb mixture and add your desired amount of dressing. Divide Steak and Noodle Salad between 4 plates and top with chopped peanuts or cashews.