You know how I told you guys about Boy’s terrible, horrible, no good, very bad news? Do you remember my sunny disposition, and how I told you all we would turn those moldy lemons into fantastic, sparkling and spiked lemonade?? Well, we did! Already!! I am, however, not at liberty to share this super-duper exciting news with you all, just yet. But I will, I promise! And, I’d like to say, this yet to be announced, wonderful news is proof that there is a silver lining in everything.
Life is what it is. At times it is filled with devastation, but it is also what you make out of it. So, the next time your life is a metaphorical thunderstorm and a load of crap is raining down around you, look for that rainbow at the end of the storm. I promise, it is there.
Let the unexpected and unpleasant detours of life be a part of your road to happiness. You are the designer of your own destiny. Life will always have obstacles; people will always try to tell you that you “can’t” or stand in your way. Embrace the hard times, for they have to happen for you to truly appreciate the wonderfully glorious ones.
Enough motivational sap for today, besides “wonderfully glorious” is a perfect segue into today’s dish – Thai Ginger Steak Noodle Salad. This noodle salad is healthy, light, delicious, and a perfect dish to devour during this hot summertime weather.
Let’s discuss the elements of this seriously scrumptious salad. The flank (or skirt) steak is fabulously flavorful from a slightly sweet, salty, and savory ginger based marinade. It is also slightly smoky from the grill, and by cutting it across the grain the steak remains tender, succulent and juicy. Boy and I ate some of the steak on its own, because to be honest, the ginger marinade produces a darn delicious steak.
However, I am a fan of sprucing up dishes. And, this steak is made even more wonderful when paired with crisp, crunchy, fresh, thinly sliced vegetables; soft, slurp-able vermicelli noodles and a heavy sprinkling of herb-a-licious basil and mint leaves.
You all should know by now that, in my world (and hopefully yours too), no salad is complete without a dressing. This salad is complimented with a Thai vinaigrette that provides a citric, salty, slightly sweet and spicy punch of flavor. Overall, this steak noodle salad is an umami flavor bomb and I’m seriously smitten.
So, whether you are at a crossroads in life, or perfectly content with where you are at, this Thai Ginger Steak Noodle Salad is the perfect dish to devour… as you contemplate your next course of action or celebrate life’s successes. Regardless, I know you are going to love this salad as much as I do. Cheers, friends – to silver linings and the pursuit of happiness!
P.S. If you are aware of Boy and I’s good news, please do NOT post what the news entails in the comments section. 🙂 Thanks!
Flank steak marinated in a Thai ginger sauce and served over a cold noodle salad packed with fresh, seasonal vegetables.
- Ginger Marinade:
- 1 (4’’) Piece Ginger – peeled and thinly sliced
- ¼ Cup Sesame Oil
- 6 Cloves Garlic – smashed and peeled
- 2 TSB Soy Sauce
- 2 tsp Rice Wine Vinegar
- 1 tsp Lime Juice
- 1 TBS Honey
- 2 TBS Peanut Oil
- ½ tsp Ground Black Pepper
- 1 tsp Salt
- 1 pound Flank Steak or Skirt Steak – cleaned and silver skin removed
- 2-3 ounces Dried Vermicelli Noodles or Glass Noodles –prepared according to package directions, drained and chilled
- 1 ½ Cups Iceberg Lettuce – shredded
- 1 ½ Cups Cabbage – shredded
- 1 Carrot – julienned
- ½ English Cucumber – thinly sliced (about 1 heaping cup)
- 1 Cup Sugar Snap Peas – thinly sliced
- 1 small Red Bell Pepper – thinly sliced (about 1 heaping cup)
- ½ Red Onion – thinly sliced (about 1 heaping cup)
- ¼ Cup Thai Basil Leaves – roughly chopped*
- ¼ Cup Mint Leaves – roughly chopped
- 1/3 Cup Peanuts – roughly chopped
- Thai Vinaigrette:
- 2 TBS Lime Juice
- 1 TBS Fish Sauce
- 2 TBS Soy Sauce
- 1 tsp Sesame Oil
- 2 TBS Extra Virgin Olive Oil
- 2 Cloves Garlic - minced
- 1 tsp Sriracha , or more to taste
- 2 TBS Honey
- 1 tsp Rice Wine Vinegar
- 1 TBS Hoison
- 1 ½ tsp Ginger – grated or minced
- 1 TBS Mirin
- Crushed Red Pepper Flakes , to taste
- ¼ tsp Kosher Salt
- Prepare the Vinaigrette: In a small mixing bowl, whisk all ingredients together until thoroughly combined. For best results, allow flavors to marry overnight, stored in the refrigerator.
- Meanwhile, Marinate the Steak: In a nonreactive dish or large Ziploc bag, combine all of the marinade ingredients. Mix well. Add the steak and turn to coat. Cover dish or seal bag and allow to marinate for 30 minutes at room temperature, or up to 24 hours in the refrigerator, turning to coat periodically. If you are refrigerating steak, remove it from refrigerator 30 minutes before cooking to bring it to room temperature.
- For the Salad: In a large bowl, mix all of the salad ingredients except the steak and the peanuts. Toss with half of the vinaigrette until salad is well coated. Divide salad between serving plates.
- Cook the Steak: Heat grill, cast iron skillet or grill pan to medium high and lightly oil grates. Remove steak from marinade, shaking off excess and add it to grill. Season with salt and pepper. Cook for 2-4 minutes per side for medium rare (depending on thickness).
- Transfer steak to a cutting board, season with additional salt and pepper, and allow to rest for 10 minutes. Slice thinly across the grain and transfer to a large bowl. Toss with 3 Tablespoons of the vinaigrette.
- To Serve: Mound or arrange slices of steak on top of salad, sprinkle with peanuts and serve with additional dressing on the side.
*If you can not find Thai Basil, do not substitute it with regular basil. Simply replace it with mint.