RECIPE
This could be the most decadent, fresh-tasting salad you will ever have. It’s relatively easy to make and reaps healthy and tasty rewards. Fresh raw vegetables are paired with slurpy noodles and herbaceous fresh flavors, drenched in a tangy Thai-inspired sauce. Tropical mangoes and avocadoes balance out the potent flavor with sweet and nutty notes. It’s an herbaceous dish that’s cooling and satisfying during sweltering hot summer nights, and fresh and bright on the darkest days of winter.
For the steak
1-pound flank steak, about 1 – 1 ½ inches thick
½ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 -inch piece of ginger, peeled and minced
1 tablespoon light brown sugar
2 tablespoons soy sauce or tamari sauce
Juice of 2 limes (about ¼ cup)
2 tablespoons toasted sesame oil
For the dressing
1 clove garlic, minced
1 teaspoon minced ginger
2 tablespoons spicy red chili paste
¼ cup peanut oil or extra virgin olive oil
1 tablespoon toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon soy or tamari sauce
1 tablespoon brown sugar
½ teaspoon salt
For the Salad
1 package (14 ounces) gluten free Pad Thai-style rice noodles
1 tablespoon sesame oil
¾ cup sliced thin rounds of English or Persian cucumbers
½ cup chopped small red bell peppers
½ cup shredded carrot
4 green onions, sliced very thin in rounds
1 cup shredded red cabbage
1 cup cherry tomatoes, halved
1 large ripe mango, cubed bite-size (about 1- 1 ½ cups)
1 medium avocado, cubed bite-size (about 2 cups)
¼ cup mint leaves, roughly chopped
½ cup cilantro leaves, roughly chopped
¼ cup torn basil leaves (green, purple or Thai variety)
¼ cup toasted shredded coconut
¼ cup chopped, salted roasted peanuts, plus 1 tablespoon reserved for garnish
Lime wedges
Whisk together the marinade ingredients; garlic, ginger, brown sugar, soy sauce, lime juice and sesame oil in a small bowl until the sugar is completely dissolved. Place the steak in a quart-sized sealable plastic bag and pour in the marinade. Seal the bag, removing any air first. Move the steak around until it is coated with the sauce. Marinate overnight or at least 2 hours.
Whisk all the salad dressing ingredients in a small bowl until totally combined. Alternatively, shake them up in a Mason jar.
Cook the noodles per the directions on the package, making sure to cook them only to al dente. After the noodles are cooked, rinse them with cold water to ensure the noodles stop cooking and strain. Once they are full strained, toss them together with the sesame oil in a large mixing bowl.
Add the cucumbers, red peppers, carrot, green onions, cabbage and cherry tomatoes to the bowl with the noodles. Gently fold in the mango, avocado, herbs and coconut. Toss with the dressing and refrigerate while you grill the steak.
Heat your grill to a medium high heat. Place the marinated steak on the grill. Toss any remaining marinade. Grill, turning a few times, about 10 minutes for medium. Keep in mind that the thickness of the steak and heat of the grill might alter the time frame. Grill 6-8 minutes for medium rare and 12 minutes for well done. Remove from the grill and let rest for about 5 minutes. Slice the steak into thin slices, making sure to cut against the grain.
Serve the noodle salad with slices of steak on top, garnish with toasted peanuts and lime wedges.
This recipe can be easily adapted by substituting the steak with shrimp or chicken, or enjoyed with no meat at all. Mangoes with a firmer flesh are perfect for this dish.
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