Best 4 Pacific Rim Grilled Steak And Noodle Salad Recipes
Embark on a culinary journey to the Pacific Rim with this tantalizing grilled steak and noodle salad. This delectable dish harmoniously blends the bold flavors of grilled steak, tender-crisp vegetables, and a medley of rice noodles, all tossed in a vibrant dressing inspired by the vibrant cuisines of Asia. Savor the smoky aroma of the perfectly grilled steak, as it mingles with the freshness of crisp bell peppers, crunchy carrots, and sugar snap peas. The rice noodles provide a delightful textural contrast, while the dressing, made with a symphony of tangy lime juice, savory soy sauce, and a hint of sweetness from honey, brings all the elements together in perfect harmony. This tantalizing salad offers a delightful balance of flavors and textures, making it a perfect choice for a light and refreshing meal.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED PACIFIC RIM TUNA SALAD
Pineapple and tuna are grill partners and toppers for a fresh dinner salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
- On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
- Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
- Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 19 g, TransFat 0 g
THAI NOODLE-STEAK SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 590 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 100 milligrams, Sodium 367 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 48 grams
GINGER GARLIC STEAK AND NOODLE SALAD
One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!
Provided by Katie Lee Biegel
Categories main-dish
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 30
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.
PACIFIC RIM FLANK STEAK
Steps:
- In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
- Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
- Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
- Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
- Cook's Tip
- If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
- Cook's Tip on Chili Garlic Sauce or Paste
- Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
- Nutrition information
- (Per serving)
- Calories: 162
- Total fat: 6.5g
- Saturated: 3.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 48mg
- Sodium: 77mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 23g
- Calcium: 4mg
- Potassium: 222mg
- Dietary Exchanges
- 3 lean meat
Tips:
- Choose your steak wisely: Look for a steak that is at least 1 inch thick and has good marbling. This will help ensure that the steak is juicy and flavorful.
- Marinate the steak: Marinating the steak helps to tenderize it and add flavor. You can use a variety of marinades, but a simple one made with olive oil, garlic, and herbs is always a good choice.
- Cook the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy and tender.
- Let the steak rest before slicing: This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
- Use fresh noodles: Fresh noodles have a better texture and flavor than dried noodles.
- Cook the noodles according to the package directions: Be sure not to overcook the noodles, as this will make them mushy.
- Add your favorite vegetables to the salad: This is a great way to add extra flavor and nutrients to the salad.
- Use a light dressing: A light dressing will help to keep the salad from becoming too heavy.
- Serve the salad immediately: This is the best way to enjoy the salad while the noodles are still fresh.
Conclusion:
Pacific Rim Grilled Steak and Noodle Salad is a delicious and easy-to-make dish that is perfect for a summer cookout. The grilled steak is juicy and flavorful, and the noodle salad is light and refreshing. This dish is sure to be a hit with your friends and family.
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