Thai Steak and Noodle Salad
by Hillstone Group/ served at R&D Kitchen
Perfectly paired with our 2014 hope & grace Dry-Riesling, Oak Knoll District, Napa Valley.
If you have not purchased the wine to accompany the recipe, click HERE.
1 ½-inch piece ginger, peeled, finely chopped
¼ cup soy sauce
3 tablespoons raw sugar or light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ cup olive oil
1 tablespoon toasted sesame oil
¾ pound filet mignon steaks, 1 inch thick
¼ cup fresh lime juice
¼ cup hot chili paste (such as sambal oelek)
¼ cup peanut oil or vegetable oil
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon honey
1 garlic clove, finely chopped
Kosher salt (optional)
Salad and Assembly
2 ounces dried ramen or lo mein noodles
½ teaspoon toasted sesame oil
1 large mango, peeled, cut into 1-inch pieces
½ bunch arugula, stems removed, leaves torn
½ bunch watercress, tough stems removed
2 medium carrots, finely shredded on a mandoline or a box grater
2 scallions, chopped
2 cups finely shredded savoy cabbage
1 cup cherry tomatoes, halved
1 avocado, cut into 1-inch pieces
½ cup chopped cilantro
½ cup torn basil leaves
¼ cup torn mint leaves
¼ cup crumbled toasted unsweetened coconut flakes
¼ cup finely chopped salted, roasted peanuts, plus more for serving
Lime wedges (for serving)
Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.
Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.
Salad and Assembly
Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.
Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.
Chloe's tip: "When we can't make pop over to R&D for the real thing with a bottle of our Dry Riesling, we love to make this at home! It's a lot of ingredients but so worth it! Sometimes we do chicken instead, just tossed in the steak marinade or marinated for not quite as long. We also love to skip the meat, add more vegetables and mango and enjoy it as a vegetarian option on a summer evening."