This Thai Noodle Salad with Cilantro-Lime Steak has a succulent peanut-lime dressing and is filling, nourishing and delicious!
Servings 4People
Ingredients
Steak Marinade
10ozLean steak
Juice of 2 limes
2Tbsp.soy sauce
1/4CupRoughly chopped cilantro
1CloveGarlic, minced
1TbspHoney
Salad Dressing
3Tbsp.Peanut Butter
2Tbsp.Honey
2Tbsp.soy sauce
1/2tsp.sesame oil
1CloveGarlic, minced
1/4CupLime juice
1/2tsp.Red chili flakes(optional)
Salad
2.5CupsThinly chopped cabbage
1CupPeeled, thinly sliced carrots
6OzRice noodles
1/4Cupchopped cilantro
4green onions sliced
1/2CupPeanuts
Instructions
Steak marinade and cooking
In a shallow bowl or bag, add all of the marinade ingredients. Season steak with salt and pepper and place in marinade. Let sit in fridge for at least 30 minutes, but up to 12 hours.
Heat oil in a cast iron skillet over medium high heat. Sear steak for about 2-3 minutes on each side, depending on thickness, until internal temperature is about 140 degrees. Remove from pan and let rest.
Salad assembly
In a jar or bowl, combine all of the salad dressing ingredients. Set aside.
Cook rice noodles per package instructions (either boiling for a couple minutes, or soaking in cold water). Strain, set aside, and let cool.
In a large bowl, mix together the rice noodles, chopped cabbage, carrots, cilantro and green onions. Mix in salad dressing until well coated.
Top with peanuts, thinly sliced steak, and additional chili flakes (if desired) and serve.