Have you ever tasted something so delicious you couldn’t stop thinking about it? Even years later? That’s how I was with this fabulous, fresh Thai Steak & Noodle Salad.
My daughter lived in Memphis TN several years ago and one day, while I was visiting, we went for lunch at Houston’s, a popular, classy restaurant located, not only in Memphis, but in several other cities around the country. We both ordered the Thai Steak Salad and when it arrived, it was not only gorgeous, it was phenomenally delicious! With sweet, salty and spicy flavors typical of Thai cuisine, this salad earned rave reviews from both of us.
When my daughter moved from Memphis several years ago, I found myself craving this fresh vibrant salad. Since I couldn’t jump on a plane just to go to Houston’s, I was thrilled when I checked Mr. Google and found several online renditions of Houston’s Thai Steak Salad. Apparently, my daughter and I weren’t the only ones who went crazy over this wonderful salad! I combined a few ideas from these versions, added some of my own and… voila! I can have this delightful salad any time I want; and so can you!
P.S. You’ll want to check back on Wednesday for a wonderfully delicious seasoning salt, my Lemon-Rosemary Sea Salt, perfect for seasoning the steak in this delicious salad (and a zillion other things)!
- Ginger-Sesame Dressing Ingredients:
- 2 tablespoon peanut butter
- 1 clove garlic finely minced
- 1 tablespoon finely chopped fresh ginger
- ¼ cup brown sugar
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon Sriracha Chili Sauce**
- ½ cup canola oil
- 1 teaspoon sesame oil
- Salad Ingredients:
- 1-1 ½ pounds sirloin steak depending on how much meat you want
- seasoning salt your favorite steak seasoning or my favorite (check back Wednesday for a fabulous recipe!)
- freshly ground black pepper
- 8 ounces thick udon noodles* cooked according to manufacturer's directions
- 1 large handful mesclun or spring greens
- 1 medium seedless cucumber halved lengthwise and cut on the diagonal into 1/4 inch slices
- 1 large mango cored, peeled and sliced
- 2 medium tomatoes halved, each half cut in quarters
- 4 scallions thinly sliced
- ½ cup salted peanuts
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- ½ cup fresh mint leaves
- For the dressing, combine all dressing ingredients except the two oils, in a medium size bowl and whisk until well combined. Add canola oil in a slow stream while continually whisking. Add sesame oil and whisk until incorporated.
- For the salad, season the beef generously with seasoning salt and freshly ground black pepper. Allow to sit at room temperature for 30 minutes. In the meantime heat the gas grill on high (500˚–600˚ F.). It's very important to have the temperature right to grill a steak properly.
- Place steaks on grill and close lid. Grill, with lid down for 4-5 minutes depending on thickness.
- Flip steaks after 5 minutes using grilling tongs, then close lid and grill the steaks about 3–4 more minutes for medium rare, 5–6 minutes for medium.
- Remove from grill, tent with aluminum foil and let the meat rest for a five minutes before slicing on the bias (at an angle and across the grain). Toss meat with 2-3 tablespoons of the dressing.
- Combine the remaining salad ingredients (except the peanuts) in a large bowl or individual serving plates Mound the beef on top and sprinkle with the chopped peanuts. Drizzle with dressing and pass extra at the table.
~ *I love these partially cooked udon noodles, you can find them at some grocers in the Asian section and at Asian markets
~ ** Sriracha Chili Sauce is available in the Asian section at most larger grocers and also can be found at any Asian Market. It adds a delicious, mysterious flavor to sauces and dressings. It's hot on it's own, so you only need a bit of it to add the wonderful deliciousness it imparts.