MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soba Noodle & Steak Salad w/Ginger-Lime Dressing
Categories: Beef, Pasta, Herbs, Citrus, Vegetables
Yield: 4 Servings

8 oz Soba noodles
1/4 c Soy sauce
1/4 c Lime juice
2 ts Fine grated fresh ginger
1 ts Sesame oil
1/2 ts Light brown sugar
1 lb Hanger or skirt steak; room
- temp
Salt & black pepper
1 tb Oil; more as needed
8 oz Baby bok choy; halved
- lengthwise if large
1 c Julienned or thin sliced
- carrots
4 Radishes; thin sliced
1/2 c Thin sliced scallion
1/4 c Fresh mint; torn
Flaky salt; for serving
- (opt)

Cook soba noodles according to package instructions.
Rinse under cold water, drain well and set aside.
Meanwhile, in a medium bowl, whisk together the soy
sauce, lime juice, ginger, sesame oil and brown sugar;
set aside.

Season the steak well with salt and pepper. Heat a large
cast-iron pan over medium-high until very hot, 2 to 3
minutes. Add the canola oil and when it shimmers, add
the steak and cook, undisturbed, until it begins to get
crisp and golden on the outside, 3 to 4 minutes. (If you
are using skirt steak, you may need to cut it into 2 or
3 pieces to fit in the pan, then cook for 2 to 3
minutes.) Flip and finish cooking, about 3 minutes more
for medium-rare. Set aside and allow the steak to rest
while you prepare the rest of the salad.

Turn heat to medium and add the bok choy. Season with
salt and pepper and cook, stirring frequently, until it
begins to brown and char in spots, 2 to 3 minutes,
adding another teaspoon or so of oil if needed to help
if the pan is too dry. Remove from the heat.

In a large bowl, toss the soba noodles, carrots,
radishes (if using) and half the scallions. Drizzle with
the ginger-lime dressing to taste and divide among
plates or in serving bowls. Thinly slice the steaks
against the grain and top each portion with some of the
steak and the bok choy. Scatter the remaining scallions
and the mint over top and season with flaky salt, if
desired. Serve with any leftover dressing in a small
bowl to be passed at the table.

By Colu Henry

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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