Thai Steak Salad with Cold Noodles

Thai Steak Salad with Cold Noodles
Staff Writer
Thai Steak Salad with Cold Noodles
Central Bistro

Thai Steak Salad with Cold Noodles

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.

4
Servings
1203
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 1/2 Cup sesame oil
  • 2 Ounces minced garlic
  • Juice of 2 limes
  • 2 Ounces peanut butter
  • 2 Ounces mint
  • 3 Ounces grated ginger
  • 1/4 Cup plus 2 tablespoons pineapple juice
  • 1 1/4 Cup orange juice
  • 3/4 Cups ponzu
  • 2 Ounces 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

For the salad

  • 3 Ounces spaghetti
  • Vegetable oil or cooking spray
  • 1 Pound skirt or hanger steak
  • Salt and freshly ground black pepper, to taste
  • 2 Cups chopped romaine lettuce
  • 2 Cups 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 Ounces store-bought fried chow mein noodles, for garnish

Directions

For the dressing

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.

For the salad

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.

Nutritional Facts

Total Fat
65g
93%
Sugar
40g
44%
Saturated Fat
16g
67%
Cholesterol
145mg
48%
Carbohydrate, by difference
94g
72%
Protein
64g
100%
Vitamin A, RAE
455µg
65%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
47mg
63%
Vitamin K (phylloquinone)
117µg
100%
Calcium, Ca
178mg
18%
Choline, total
116mg
27%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
2µg
0%
Folate, total
251µg
63%
Iron, Fe
9mg
50%
Magnesium, Mg
143mg
45%
Manganese, Mn
1mg
56%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
545mg
78%
Riboflavin
1mg
91%
Selenium, Se
71µg
100%
Sodium, Na
1619mg
100%
Thiamin
1mg
91%
Water
386g
14%
Zinc, Zn
13mg
100%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.