Thai Steak & Noodle Salad (Overnight & in Advance)

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This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure. Lots of ingredients, but most can be done in advance.

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  • 4

Ingredients

  • Steak
  • 1 1/2-inch piece ginger, peeled, finely chopped
  • 1/4 cup soy sauce
  • 3 tablespoons raw sugar or light brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1 tablespoon toasted sesame oil
  • 3/4 pound filet mignon steaks, 1 inch thick
  • Kosher salt
  • Dressing
  • 1/4 cup fresh lime juice
  • 1/4 cup hot chili paste (such as sambal oelek)
  • 1/4 cup peanut oil or vegetable oil
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 garlic clove, finely chopped
  • Kosher salt (optional)
  • Salad And Assembly
  • 2 ounces dried ramen or lo mein noodles
  • Kosher salt
  • 1/2 teaspoon toasted sesame oil
  • 1 large mango, peeled, cut into 1-inch pieces
  • 1/2 bunch arugula, stems removed, leaves torn
  • 1/2 bunch watercress, tough stems removed
  • 2 medium carrots, finely shredded on a mandoline or a box grater
  • 2 scallions, chopped
  • 2 cups finely shredded savoy cabbage
  • 1 cup cherry tomatoes, halved
  • 1 avocado, cut into 1-inch pieces
  • 1/2 cup chopped cilantro
  • 1/2 cup torn basil leaves
  • 1/4 cup torn mint leaves
  • 1/4 cup crumbled toasted unsweetened coconut flakes
  • 1/4 cup finely chopped salted, roasted peanuts, plus more for serving
  • Lime wedges (for serving)

Preparation

Step 1

Steak
Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1" pieces.

Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Cut just before serving.

Dressing
Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Salad and Assembly
Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.

Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

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