Thai Inspired Steak And Pasta Salad Recipes

THAI STEAK AND NOODLE SALAD

Steps:

• To marinate the steak, In a bowl, whisk soy sauce (2 tablespoons), sesame oil (2 teaspoons), ginger (1 tablespoon), garlic (1 clove), and sugar (1 teaspoon). Add the steak and turn to coat. Marinate for 15-30 minutes at room temperature.
• To make the vinaigrette, In a small bowl, combine lime juice (1/3 cup), orange juice (4 tablespoons), fish sauce (2 tablespoons), sugar (2 tablespoons), Sriracha (2 teaspoons) and garlic (3 cloves). Pour oils in slowly, while whisking constantly.
• Cook the noddles per package instructions. Drain and toss with 2 teaspoons of the vinaigrette. Set them aside until cool.
• Sear the steak in a hot skillet (preferably cast iron) with a tiny bit of oil for 2-3 minutes per side, depending on how rare you like it. Slice it thinly and toss with 2 tablespoons of vinaigrette.
• Assemble the rest of the ingredients in a large bowl: cabbage, arugula, basil, cilantro, mint, tomatoes, mango, scallions and avocados. Add the noodles and remaining vinaigrette to the bowl. Toss to combine. Add steak. Toss again. Divide the salad among 5 plates. Sprinkle with chopped peanuts. Enjoy!

THAI BEEF SALAD

Steps:

• Preheat the broiler, with a rack positioned so that the meat will be 3 to 4 inches (7.5 to 10 cm) from the heat. Line the bottom of a broiler pan with foil for easier clean-up, if you like, then top with the broiler rack. Put the meat on the broiler rack, lightly coat with the oil, and season with salt and pepper. Broil the meat for 5 to 7 minutes per side for medium-rare (err on the side of caution with the time; you can always cook it more). Transfer to a cutting board, sprinkle with salt, and let rest for 5 to 10 minutes.
• Meanwhile, in a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.*
• Cut the meat against the grain into very thin slices and add to the bowl. (If the meat is still hot, wait a few minutes until it is warm or it will wilt the lettuce and herbs.) Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together. Top with the peanuts, if you like.
• Make Ahead
• Prepare to *, then cover and refrigerate the lettuce mixture and the unsliced meat separately for up to 1 day. The meat can be sliced and added to the salad cold or you can warm it in a 300°F (150°C) oven, if you prefer.
• Staggered
• If the salad will be served within 1 hour or so, cover the lettuce mixture and meat separately and leave them on the counter. People can help themselves and then toss their individual portions with the dressing.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

THAI-STYLE STEAK SALAD

Steps:

• Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
• In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
• With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among 4 shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

THAI BEEF SALAD

Steps:

• Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
• Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
• Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
• Preheat a skillet over high heat until screaming hot and smoking.
• Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
• Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
• Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
• Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
• Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
• Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
• Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!

THAI NOODLE-STEAK SALAD

Steps:

• Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
• Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
• Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
• Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

AUTHENTIC THAI STEAK SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
• Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
• Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
• Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

PASTA SALAD WITH STEAK

Steps:

• Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate. , Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing.

THAI PASTA SIDE SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cabbage, peppers and onions. In a small bowl, whisk the vinegar, peanut butter, soy sauce, honey and oil., Drain pasta and rinse in cold water; add to cabbage mixture. Pour dressing over salad; toss to coat. Just before serving, sprinkle with peanuts.

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

THAI STEAK SALAD WITH BASIL AND MINT

Steps:

• To prepare dressing, combine first 5 ingredients; set aside. To prepare salad, sprinkle both sides of steak with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak, cook 8 minutes or until desired degree of doneness, turning after 4 minutes. Remove steak from pan; cover and set aside. Combine lettuce and remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing. arrange 1 1/4 cups salad on each of 4 plates. Cut steak diagonally across grain into thin slices. Divide steak evenly among salads; drizzle with remaining dressing.

THAI-INSPIRED STEAK AND PASTA SALAD

Steps:

• Mix all ingredients of marinade, except for 2 Tbls of lime juice.
• Pour 1/2 marinade over steak, then add reserved lime juice. Refrigerate other half of marinade for later. Steaks should sit for at least 4 hours, or overnight.
• Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them. To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
• While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional). Let pasta alone until it finishes cooking.
• Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
• Combine onions, red pepper, and steak into a pan. Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking.
• Serve steak and veggies over pasta, sprinkle with feta cheese.
• We use whatever steak we have left for steak and eggs the next morning!