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
Scale
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.
