If you’re craving a dish that bursts with savory umami flavor and fresh, vibrant textures, you are going to adore this Miso Steak with Noodle Salad Recipe. The marriage of tender, miso-marinated steak paired with a crisp, colorful noodle salad creates a perfect harmony on the plate. Each bite offers a delightful contrast of warm, juicy meat and cool, refreshing vegetables dressed in a subtly sweet and tangy dressing that will keep you coming back for more. Whether it’s a special weeknight treat or an impressive yet simple weekend meal, this recipe brings together Asian-inspired flavors in a way that feels both sophisticated and incredibly satisfying.
Ingredients You’ll Need
Simple yet powerful — the ingredients for this dish are straightforward, but each one plays a crucial role in crafting an irresistible flavor profile and fresh texture. The steak gets a rich, savory boost from the miso paste and aromatics, while the noodle salad balances everything with crisp veggies and a zesty lime dressing.
- 2 (8 oz) sirloin or flank steaks: Choose a cut that’s tender and flavorful for the best results.
- 2 tablespoons white miso paste: This gives the marinade its signature savory depth and mild sweetness.
- 2 tablespoons soy sauce: Adds saltiness and umami to complement the miso.
- 1 tablespoon mirin or rice vinegar: Brings a subtle acidity that brightens the marinade.
- 1 tablespoon sesame oil: Infuses the dish with a lovely nutty aroma.
- 1 teaspoon honey: Provides a hint of natural sweetness to balance flavors.
- 2 cloves garlic, minced: Adds a punch of pungency that enhances the marinade.
- 1 teaspoon grated fresh ginger: Offers warmth and a slight peppery bite.
- 6 oz rice noodles or soba noodles: The perfect base for the colorful salad, tender yet firm.
- 1 cup shredded carrot: Adds crunch and vibrant color.
- 1 cup thinly sliced cucumber: Brings a cool, refreshing element to the salad.
- 1 red bell pepper, thinly sliced: Sweet and crisp, elevating the salad’s texture.
- 1/4 cup chopped fresh cilantro: Imparts a fragrant herbal brightness.
- 2 tablespoons sesame seeds: Sprinkle for a toasty crunch.
- 2 green onions, sliced: Delivers a mild oniony zest to tie it all together.
- Juice of 1 lime: Essential for that fresh, tangy pop in the salad.
How to Make Miso Steak with Noodle Salad Recipe
Step 1: Prepare the Marinade
Start by whisking together white miso paste, soy sauce, mirin, sesame oil, honey, garlic, and grated fresh ginger in a small bowl. This versatile marinade is the foundation of flavor, so take a moment to enjoy its rich aroma. Reserve about one tablespoon of the marinade aside; this will become the dressing for your noodle salad later.
Step 2: Marinate the Steak
Place your sirloin or flank steaks into a shallow dish or sealable bag, then coat them evenly with the remaining marinade. Let them soak up all those delicious flavors in the refrigerator for at least 30 minutes or up to 4 hours if you have the time. This step tenderizes the meat and infuses it with that unmistakable savory miso kick.
Step 3: Cook the Noodles
While the steak is marinating, cook the rice noodles or soba noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking and keep them from sticking. This ensures your noodle salad stays light and fresh.
Step 4: Assemble the Noodle Salad
In a large mixing bowl, toss the cooled noodles together with shredded carrot, cucumber, red bell pepper slices, chopped cilantro, sesame seeds, sliced green onions, and lime juice. Drizzle the reserved tablespoon of marinade over the top and give everything a gentle toss so the salad is beautifully dressed but not soggy. This colorful medley delivers layers of crunch, zest, and herbaceous brightness.
Step 5: Grill or Sear the Steak
Preheat your grill or a heavy-bottomed skillet over medium-high heat. Cook the marinated steaks for 3 to 4 minutes per side for a perfect medium-rare, or longer if you prefer your steak more well done. The miso marinade caramelizes slightly, creating a gorgeous crust packed with flavor.
Step 6: Rest and Slice the Steak
Once cooked, let the steak rest for about 5 minutes to redistribute the juices so every slice is juicy and tender. Then, slice thinly against the grain. This simple trick ensures tenderness and makes every bite melt in your mouth.
Step 7: Plate and Serve
Arrange the sliced miso steak over a bed of the chilled noodle salad. For an extra flourish, sprinkle additional sesame seeds or fresh herbs on top. And there you have it — a stunning plate that looks as good as it tastes!
How to Serve Miso Steak with Noodle Salad Recipe
Garnishes
Don’t be shy with garnishes — extra sesame seeds, chopped cilantro, or a sprinkle of sliced green onions add brightness and texture. A wedge of lime on the side invites an extra splash of citrus if desired. These simple touches transform the dish from everyday to extraordinary in seconds.
Side Dishes
This Miso Steak with Noodle Salad Recipe shines as a stand-alone meal, but you can complement it with light Asian-inspired sides like steamed edamame, a crisp cucumber salad, or even some pickled vegetables to add a palate-cleansing tang. For a heartier meal, serve with a bowl of miso soup for a cozy touch.
Creative Ways to Present
Feel like getting creative? Try serving the noodle salad in individual bowls with a fan of sliced steak laid atop each, perfect for sharing. You can also stuff the steak slices and salad into butter lettuce cups for a fun handheld option. Either way, presentation adds an inviting element that makes sharing this favorite recipe even more enjoyable.
Make Ahead and Storage
Storing Leftovers
Leftover miso steak and noodle salad store beautifully in the fridge. Keep the steak and salad separate if possible to preserve the fresh crunch of the noodles and veggies. Stored in airtight containers, both will stay good for up to 3 days, providing delicious lunches or quick dinners.
Freezing
While the steak itself freezes well, the noodle salad is best enjoyed fresh or refrigerated. To freeze the steak, wrap it tightly in plastic wrap and foil, then place in a freezer-safe bag. Freeze for up to 2 months. When thawed, it’s ready to reheat and pair with freshly made or leftover salad.
Reheating
Reheat the steak gently in a skillet or oven to avoid overcooking, aiming to warm it just enough to enjoy its juicy texture. The noodle salad is best served cold or at room temperature, so avoid reheating it to preserve its crisp veggies and bright flavors.
FAQs
Can I use a different cut of steak?
Absolutely! Flank and sirloin are great for their tenderness and flavor, but you can also try ribeye or skirt steak. Just adjust cooking time depending on thickness and desired doneness.
What if I don’t have mirin?
No worries — rice vinegar or a combination of rice vinegar with a pinch of sugar can be a great substitute to mimic that mild sweetness and acidity.
Can this recipe be made gluten-free?
Yes! Simply swap soy sauce for tamari and use gluten-free rice noodles to make the dish gluten-free without sacrificing any flavor.
Is there a vegetarian alternative?
Try marinating and grilling thick slices of tofu or tempeh in the miso marinade and serving over the noodle salad for a tasty plant-based version.
How long should I marinate the steak?
At least 30 minutes for good flavor absorption, but the magic really happens if you can let it sit for up to 4 hours. Just avoid marinating overnight to prevent the miso’s saltiness from overpowering the meat.
Final Thoughts
Now that you have this irresistible Miso Steak with Noodle Salad Recipe in your culinary arsenal, I encourage you to give it a try and see how effortlessly it elevates your dinner routine. The balance of savory, sweet, tangy, and fresh elements makes it a true crowd-pleaser. It’s a dish that feels special without being fussy — perfect for anyone who loves bold flavors and vibrant textures. Trust me, once you taste this delicious combo, it’ll quickly become a favorite you want to make again and again!
Print
Miso Steak with Noodle Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
Description
This Miso Steak with Noodle Salad is a flavorful Asian-inspired main course featuring tender sirloin or flank steaks marinated in a savory miso glaze, paired with a refreshing noodle salad packed with fresh vegetables and zesty lime. Perfectly grilled and served with a tangy dressing, this dish is a balanced, healthy option for a satisfying meal.
Ingredients
Steak and Marinade
- 2 (8 oz) sirloin or flank steaks
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Noodle Salad
- 6 oz rice noodles or soba noodles
- 1 cup shredded carrot
- 1 cup thinly sliced cucumber
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sesame seeds
- 2 green onions, sliced
- Juice of 1 lime
Instructions
- Prepare the marinade: In a small bowl, whisk together the miso paste, soy sauce, mirin, sesame oil, honey, minced garlic, and grated ginger to create a flavorful marinade. Set aside 1 tablespoon of this mixture to use later as the dressing for the noodle salad.
- Marinate the steaks: Place the steaks in a shallow dish or sealable zip-top bag and coat evenly with the remaining marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate the meat.
- Cook the noodles: Meanwhile, bring a pot of water to boil and cook the rice or soba noodles according to the package instructions until tender. Drain the noodles and rinse them thoroughly under cold water to stop the cooking process and cool them for the salad.
- Prepare the noodle salad: In a large bowl, combine the cooled noodles with shredded carrot, sliced cucumber, thinly sliced red bell pepper, chopped cilantro, sesame seeds, sliced green onions, fresh lime juice, and the reserved tablespoon of marinade. Toss everything together gently to coat and blend the flavors.
- Grill or sear the steaks: Preheat a grill or stovetop skillet over medium-high heat. Cook the marinated steaks for about 3–4 minutes per side for medium-rare doneness or until your preferred degree of doneness is reached. Remove from heat and let the steaks rest for 5 minutes to retain their juices.
- Slice and serve: Slice the rested steaks thinly against the grain to ensure tenderness. Serve the sliced steak over the chilled noodle salad. Garnish with extra cilantro or sesame seeds if desired for added texture and flavor.
Notes
- To make this dish gluten-free, substitute tamari for soy sauce and use rice noodles instead of soba.
- Add sliced avocado or edamame to the noodle salad for extra richness and protein.
- This dish is delicious served cold or at room temperature, making it perfect for meal prep or warm-weather meals.
