Description
This vibrant Miso Steak with Noodle Salad combines tender, marinated flank steak grilled to perfection with a refreshing soba noodle salad tossed with crisp vegetables and fresh herbs. The miso-based marinade adds umami depth, while the noodle salad brings a light, tangy balance ideal for a flavorful and satisfying meal.
Ingredients
Scale
For the Steak and Marinade
- 1 pound Flank or Sirloin Steak
- 2 tablespoons White Miso Paste
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame Oil
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Neutral Oil (for grilling)
- Salt to taste
For the Noodle Salad
- 200g Soba Noodles
- 1 Cucumber, julienned
- 1 Carrot, shredded or julienned
- 1 small Red Chili, thinly sliced (optional)
- A handful Fresh Mint, chopped
- A handful Fresh Cilantro, chopped
- 2 tablespoons Lime Juice
- 1 tablespoon Toasted Sesame Seeds
- A splash of Sesame Oil (to toss salad)
For Garnish
- Extra herbs (Mint and Cilantro)
- Extra Toasted Sesame Seeds
- Lime Wedges
Instructions
- Preheat Grill or Pan: Heat your grill or cast iron pan over high heat until it’s very hot for searing the steak perfectly.
- Prepare Marinade: In a medium bowl, whisk together the white miso paste, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until smooth.
- Marinate Steak: Coat the flank or sirloin steak evenly with the miso marinade. Let it sit for at least 30 minutes, or up to 12 hours in the refrigerator for maximum flavor. Lightly oil the grill or pan before cooking.
- Cook Soba Noodles: Cook the soba noodles according to package instructions. Once cooked, rinse them thoroughly under cold water to stop cooking and drain well.
- Assemble Noodle Salad: In a large bowl, combine the cooled soba noodles with julienned cucumber, shredded carrot, sliced red chili (if using), chopped mint and cilantro, lime juice, toasted sesame seeds, and a splash of sesame oil. Toss gently to combine.
- Grill Steak: Place the marinated steak on the hot grill or pan. Cook for 3 to 4 minutes per side for medium-rare doneness. Adjust cooking time if you prefer more or less doneness. Remove and let the steak rest for 5 to 10 minutes to retain juices.
- Slice Steak and Combine: Slice the rested steak thinly against the grain. Toss the noodle salad again and adjust seasoning to taste. Plate the salad and arrange the sliced steak on top.
- Garnish and Serve: Garnish with extra chopped herbs, toasted sesame seeds, and lime wedges on the side. Serve immediately, enjoying the balance of smoky steak and fresh, zesty noodle salad.
Notes
- Marinate the steak as long as possible (up to 12 hours) for enhanced flavor and tenderness.
- If you don’t have a grill or cast iron pan, a regular skillet will work, but preheat it thoroughly.
- Adjust chili quantity or omit for a milder flavor.
- Soba noodles are made from buckwheat and can be a gluten-free option if certified; otherwise, check packaging.
- Leftover salad and steak can be stored separately in the refrigerator for up to 2 days.
