Steak and Spicy Noodle salad
- 4 ounces dried spaghetti noodles
- One each 8 ounce Sterling Silver top sirloin steak
- As needed, salt and pepper
For the Dressing
- 1/2 cup chunky peanut butter
- 3 tablespoons soy sauce
- 2-3 tablespoons Sriracha or Sambal Oelek
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon toasted sesame seed oil
- 1 clove garlic, minced
- 1 tablespoon sugar
- 3 tablespoons warm water
For the salad
- 2 large red bell peppers, sliced into thin strips
- 1 large cucumber, seeded and sliced into fine julienne or small half moons
- 1 carrot, peeled and cut into ribbons or julienned
- 1 cup finely shredded green or napa cabbage
- 1 cup loosely packed fresh herbs: basil, mint, or cilantro leaves, in whatever proportion you like
- 8 scallions, thinly sliced on the bias
- 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
- 1/2 cup roughly crushed roasted peanuts
Procedure
- In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar, and water. Whisk until blended.
- Cook noodles according to package directions. Drain completely. Add dressing and toss well until noodles are completely coated. Chill noodles.
- Season steak with salt and pepper. Grill steak over medium high heat on a barbecue or gas grill until an internal temperature of 125F (medium rare) is reached. Let steak rest for 10 minutes.
- Add bell peppers, cucumber, carrot, cabbage, herbs, scallions, and jalapeños to noodles. Toss to combine. Pile onto serving platter.
- Slice steak and place on top of salad. Top each portion with peanuts and serve.