Pacific Rim Grilled Steak Noodle Salad Recipes

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THAI NOODLE-STEAK SALAD



Thai Noodle-Steak Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 8-ounce package rice vermicelli noodles
1/4 cup lime juice (from about 3 limes)
2 tablespoons sugar
2 teaspoons sambal oelek (Asian chile sauce)
1 teaspoon fish sauce
1 English cucumber, halved lengthwise and thinly sliced
1 red onion, thinly sliced
4 cups cubed watermelon
Kosher salt and freshly ground pepper
1 1/2 pounds skirt steak, cut into 4 pieces
Vegetable oil, for brushing
1/2 cup fresh cilantro

Steps:

  • Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
  • Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
  • Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
  • Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 367 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 48 grams

GRILLED STEAK SALAD



Grilled Steak Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

10 stalks celery (about 1 bunch), cut into 1-inch pieces
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons light mayonnaise
Juice of 2 limes
2 tablespoons honey
1 tablespoon green hot sauce
1 small head iceberg lettuce, shredded
1 bunch watercress, torn (3 to 4 cups)
1 1/4 pounds blade steak, about 3/4 inch thick (4 to 6 steaks)
2 bunches scallions, cut into 2-inch pieces
1 cup grape or cherry tomatoes, halved

Steps:

  • Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
  • Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
  • Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
  • Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams

NOODLE SALAD



Noodle Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon Greek yogurt
2 teaspoons apple cider vinegar
3 large carrots, peeled
1/2 teaspoon kosher salt
1 English cucumber, peeled
1 red pepper, seeded and julienned
6 ounces sweet potato starch noodles, cooked according to package directions and rinsed
1/2 cup dried cranberries

Steps:

  • In a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well
  • Using a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.

GINGER GARLIC STEAK AND NOODLE SALAD



Ginger Garlic Steak and Noodle Salad image

One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!

Provided by Katie Lee Biegel

Categories     main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 30

1/4 cup avocado or vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 pound skirt steak
Kosher salt and freshly ground black pepper
1 lime
4 ounces udon noodles (see Cook's Note)
1/2 cup avocado oil or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
Juice of 1 1/2 limes
2 cups finely shredded napa cabbage
1 bunch Tuscan kale, stemmed and finely shredded
1 cup carrot ribbons
1 cup whole fresh cilantro leaves
1/2 cup whole fresh mint leaves
4 scallions, thinly sliced
1 Fresno or jalapeño chile, sliced into thin rings
1 cup thinly sliced mango
1/2 cup chopped roasted, salted peanuts
Lime wedges, for serving

Steps:

  • For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
  • Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
  • For the salad: Cook the udon noodles according to the package instructions.
  • In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
  • In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
  • Divide the salad and steak among plates. Serve with lime wedges.

PACIFIC RIM FLANK STEAK



Pacific Rim Flank Steak image

Categories     Salad     Sauce     Side     Broil     Marinate     Steak

Yield Serves 4; 3 ounces beef per serving (plus 8 ounces reserved)

Number Of Ingredients 11

Marinade
3/4 cup pineapple juice
1/4 cup snipped fresh cilantro
2 tablespoons grated sweet onion, such as Vidalia, Maui, or Oso Sweet
2 teaspoons chili garlic sauce or paste (lowest sodium available)
2 teaspoons Worcestershire sauce (lowest sodium available)
1 teaspoon olive oil (extra virgin preferred)
2 medium garlic cloves, crushed
1/8 teaspoon pepper
1 1 1/2-pound flank steak, all visible fat discarded
Cooking spray

Steps:

  • In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
  • Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
  • Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
  • Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
  • Cook's Tip
  • If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
  • Cook's Tip on Chili Garlic Sauce or Paste
  • Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
  • Nutrition information
  • (Per serving)
  • Calories: 162
  • Total fat: 6.5g
  • Saturated: 3.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 48mg
  • Sodium: 77mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 23g
  • Calcium: 4mg
  • Potassium: 222mg
  • Dietary Exchanges
  • 3 lean meat

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