This steak and heirloom tomato noodle salad recipe is courtesy of Stephanie and Mike Le of i am a food blog and authors of That Noodle Life: Soulful, Savory, Spicy, Slurpy (Workman Publishing, 2021). Enjoy!
Steak & Heirloom Tomato Noodle Salad
- 1 pound boneless rib-eye steak
- Freshly ground black pepper
- 3 tablespoons neutral oil
- 1 clove garlic peeled and pressed or minced
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 6 ounces dried wide rice noodles
- 4 or 5 small heirloom tomatoes stemmed and sliced
- 5 or 6 radishes trimmed and thinly sliced
- ½ English cucumber or 2 Persian cucumbers, trimmed and sliced
- ¼ cup roughly chopped fresh mint
- Heat the oven to 200°F with a rack in the middle position.
- Generously season the steak on both sides with salt and pepper, then place the steak on a wire rack set over a rimmed baking sheet. Transfer to the oven and cook until the internal temperature reaches 135°F, about 20 minutes (this will be medium-rare; adjust to your preference). Remove from the oven.
- Heat 1 tablespoon of the neutral oil in a hot skillet or sauté pan over high heat. Add the steak and sear, turning once, until browned on both sides, 1 to 2 minutes per side. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Slice against the grain into ¼-inch slices. Set aside.
- Whisk together the remaining 2 tablespoons of neutral oil with the garlic, rice vinegar, sesame oil, fish sauce, and sugar in a large bowl to make a dressing. Taste and adjust the seasoning if needed and set aside.
- Cook the noodles according to the package directions. Drain, rinse in cold running water, then drain well.
- Add the noodles, steak, tomatoes, radishes, cucumber, and mint to the dressing in the bowl and toss well to combine. Serve immediately.
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